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Mediterranean Potato Salad


  • 1 1/2 pounds (700 g) mini potatoes (red, white or mixed), cut in half

  • 1/2 cup (125 mL) pitted kalamata or other brined olives, roughly chopped

  • 1/4 cup (60 mL) sundried tomatoes, soaked in warm water and cut into strips

  • 1/4 cup (60 mL) extra virgin olive oil

  • 3 tbsp (45 mL) lemon juice

  • 1 tbsp (15 mL) anchovy paste (optional)

  • 1 tsp (5 mL) finely minced garlic

  • salt and pepper to taste

  • 1/2 cup (125 mL) coarsely chopped fresh basil leaves


  • 1.

    Boil potatoes in salted water until tender when pierced with a fork. Drain well.

  • 2.

    While still warm, toss potatoes with olives, sundried tomatoes, olive oil, lemon juice, anchovy paste (if using) and garlic. Season to taste (little salt will be needed, if at all).

  • 3.

    Immediately before serving, stir in chopped basil and toss.

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