Mediterranean Potato Salad

Summer is finally here! Time to start busting out the BBQed everything, trying new things, sunbathing, reading, swimming, traveling, and making salads, of course. Here's a simple way to impress a crowd minus the traditional creamy mayo dressing. Enjoy.
1. Cut in same sizes and then bowl one small bag (about 2 cups) small mini potatoes in lightly salted water for about 12 minutes.

2. While that's happening, make your dressing and other fixings. Add the following to a medium sized salad bowl:
- 2 tbsps olive oil, 1 tsp red wine vinegar, juice from half a lime, 1 heaping tsp black olive tapenade, 2 tsps garlic paste (or jarred garlic), and yes, the secret ingredient- about 5 anchovies minced, 1/2 tsp dried oregano, dash of fennel seed, salt and pepper.  Mix well, then add some extras: Dice up 3 stalks of celery, mince 1 small shallot, 2 cloves garlic, finely minced and add to bowl. Finally, add a handful of prepared coleslaw (you can find in your salad section) and some celery leaves.

3.  When the taters are done, add them to the bowl and mix while hot so all the flavors can absorb. Mix well and allow to sit in the fridge for a couple of hours.


Moolicious!