Ingredients

• 1 kg potatoes (peeled (2 lbs))
• salt and pepper (to taste)
• 1 onion (small, finely chopped)
• 3 anchovy fillets (drained and chopped)
• 5 tbsp olive oil (divided)
• 5 plum tomatoes (fresh, sliced)
• 1/2 cup roasted pepper strips
• 50 g pitted black olives (half chopped, a few whole to garnish (2 oz))
• 2 tbsp white wine vinegar
• 1/4 tsp oregano (chopped)

Instructions

1. Peel the potatoes and cook in salted boiling water until just tender.
2. Meanwhile, heat 2 tablespoons of the oil in a shallow pan over medium heat; cook the chopped onion and anchovies until the onion is golden.
3. Add the sliced tomatoes, then the roasted pepper strips; stir briefly and add half the olives, chopped.
4. Moisten with the vinegar, leave a few seconds, then turn off the heat but keep the pan warm.
5. Drain the potatoes and slice while still hot; place in a large salad bowl and pour the warm sauce over.
6. Add the remaining oil, the oregano, a little salt and plenty of pepper; mix well and serve warm, garnished with the whole olives.

Cooking Tips

• Slice the potatoes while hot — they absorb the sauce best
• Keep the sauce warm while the potatoes finish
• Don't cook the tomatoes down; they should stay distinct
• Use plenty of black pepper
• Garnish with the reserved whole olives