Main content


  • 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 3 ratings