Total Calories: 229
1 Place the potatoes in a saucepan with cold water to cover and salt to taste. Bring to a simmer and cook until tender, about 20 minutes. Drain and peel the potatoes. Cut them into 1/4-inch-thick slices.
2 Meanwhile, place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel. Cut the eggs into quarters.
3 In a large serving bowl, combine the potatoes, tomatoes, cucumber, bell pepper, anchovies, and olives. Scatter the basil leaves on top.
4 In a small bowl, whisk together the oil, vinegar, and salt and pepper to taste. Pour the dressing over the salad and toss gently. Garnish with the eggs. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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