Mediterranean potato salad | Metro

Ingredients

• 12 petite boiling potato, washed
• 1/4 cup (60 mL) olive oil
• 2 Tbsp. (30 mL) fresh lemon juice
• 1/2 tsp. (2 mL) anchovy paste
• 1 Tbsp. (15 mL) capers, drained
• 1 garlic clove, crushed
• 1/2 cup (125 mL) kalamata olives, pitted and chopped
• 4 green onion, sliced
• 3 medium tomatoes, cut into wedges
• 5 tsp. (25 mL) chopped fennel fronds (optional)
• 4 oz (100 g) goat cheese, crumbled
• basil leaves to taste