-
Wash and scrub the potatoes.
-
Cover with water and bring to the
boil.
-
Simmer for about 20 minutes or
until they are just tender but not overdone.
-
Drain and cool slightly.
-
Peel the potatoes while they are
still quite warm.
-
Rub the garlic on the inside of a
large mixing bowl and place the potatoes in the bowl.
-
Discard the garlic.
-
Chop the potatoes into largish
pieces, about 2.5 cm cubes, and add the shallots.
-
Pour in the stock and wine, gently
mix and set aside until cooled.
-
The potatoes should absorb most of
the liquid.
-
Add anchovies and oil and toss so
that the potatoes are thoroughly coated.
-
Arrange the lettuce leaves in a
shallow round bowl or on a decorative plate.
-
Turn the potato salad out onto the
lettuce leaves, sprinkle with chopped parsley and basil and arrange
the olives and tomatoes around the edge.