Potato Salad with Mediterranean Flair

Fancy name don't ya think?  I thought so.  Anyhow, my mom and I started making this recipe a couple of years ago, loosely adapted from an Anna Olsen recipe, and we make it time and time again.  It's got big assertive flavours that sing when they're together in this room temperature salad.  Do not, I repeat, do not skimp on the anchovy.  I've said it before and I'll say it again, it does not taste like fish.  It lends a brilliant salty depth of flavour.  I use anchovy paste instead of whole anchovies.
Make the dressing a few hours before and assemble the rest at least 1 hour before serving so it comes to room temperature.  Very important, toss the hot potatoes with the dressing.  Don't let the spuds cool off people...not cool.  You want them to absorb that wicked flavour.
Fantastic on it's own or served along side grilled meat.  Oh, and it's very portable because there's no mayo in it.  Bloody brilliant.

Yum!  A bowl of big, bold  flavours....

....I now need to make this again for the cravings have returned.

Potato Salad with Mediterranean Flair

Serves 4-6

1 1/2 lb baby potatoes

big handful kalamata olives, roughly chopped

1/4 cup sundried tomatoes in oil, thinly sliced

2 tbsp capers

1/4 cup good olive oil

2 tbsp freshly squeezed lemon juice

1 1/2 tbsp anchovy paste

1 tsp lemon zest

1 clove garlic, minced

salt & pepper to taste (easy on the salt - olives and anchovies are salty)

3 tbsp parsley, finely chopped

Basil, chiffonade (however much you like)

Boil or steam the potatoes until tender. Meanwhile combine the olive oil, lemon juice, anchovy paste, lemon zest, garlic, S&P and parsley.  Combine the dressing and the rest of the  ingredients in a bowl.  When the potatoes are done, drain them and add them to the dressing and olive mixture.  Let the salad sit for at least an hour.  Garnish with fresh Basil just before serving.