Cook the potatoes in a saucepan of boiling, salted water for 15 minutes or until they are tender. Drain the potatoes well, chop roughly, and put into bowl. Chop the shallot. Cut the tomatoes into wedges and add the shallot and tomatoes to the potatoes.

To make the dressing, put all the ingredients into a screw top jar and mix together thoroughly. Pour the dressing over the potato mixture and toss thoroughly. Transfer the salad to a serving dish and sprinkle with basil.

COOK'S TIP: This recipe works well with meaty potatoes. It doesn't look so attractive, as the potatoes break up when they are cooked, but they absorb the dressing wonderfully. Be sure to use Unico Premium extra virgin olive oil for the dressing to give a really fruity flavor to the potatoes.

This salad is good warm and cold.