2poundsfingerling potatoesor any kind of small waxy potatoes
1 1/2 tspDijon mustard
3/4cupblack cured olivespitted and sliced in half
2/3tbspchopped fresh basil
1/2tspcracked black pepper
Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch and the salt. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. About 20 to 25 minutes Drain immediately and let cool slightly. Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled.
Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl,drizzle 3 or 4 tablespoons of olive oil over them, the Dijon mustard and toss gently to distribute.
Add the herbs, the olives and season with salt pepper and the remaing olive oil.