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Mediterranean Potato Salad
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Anna Olson
Published 2009
This salad comes together in a snap and uses ingredients you probably already have in your fridge or pantry.
Ingredients
| mini potatoes (red |
Method
Boil the potatoes in salted water until tender. Drain well. While they’re still warm, toss the potatoes with the olives, sun-dried tomatoes, olive oil, lemon juice, anchovy paste (if using), and garlic. Season to taste, although little to no salt will be needed.
Immediately before serving, stir in the chopped basil.