- 12 small red-skinned potatoes, cut into 1/4-inch-thick rounds (about 14 ounces)
- 1/2 cup pitted Kalamata olives or other brine-cured black olives
- 6 anchovy fillets
- 1 tablespoon drained capers
- 1 garlic clove
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 4 green onions (white and pale green parts only), thinly sliced
- 5 teaspoons chopped fennel fronds (optional)
- 4 medium-size ripe tomatoes, cut into 1/2-inch-thick wedges
- 1/2 English hothouse cucumber, halved lengthwise, seeded, sliced crosswise
- 4 ounces soft fresh goat cheese (such as Montrachet), coarsely crumbled
- Fresh basil sprigs
- Steam potatoes until tender, about 10 minutes. Cool completely.
- Blend olives, anchovies, capers and garlic in processor until coarsely pureed. Gradually blend in oil, then lemon juice. Transfer mixture to large bowl. Add green onions and fennel fronds, if desired; stir to blend. Season olive mixture with salt and pepper. Add tomatoes, cucumber and potatoes to olive mixture. Toss to coat. Season salad to taste with salt and pepper. Sprinkle goat cheese over salad. Garnish with basil sprigs and serve.