Potato Salad with Tomatoes

Prepare all the ingredients.

Cut the tomatoes in two, salt them and let drain for one hour.

Cook the potatoes "à l'anglaise" skin on.

When finished, drain them, leave them to cool, peel them...

...and thinly slice them.

Mince some pearl onions, garlic and a fresh sprig of fennel.

Mince also a small handful of capers and anchovies.

Add lemon juice and enough olive oil to obtain a semi-liquid preparation.

Cut the drained tomatoes in quarters.

Add potatoes, sauce, and olives.

Season with salt and pepper (go easy on the salt because canned anchovies can be very salty). Mix and leave to macerate one hour in the fridge before serving.