the potatoes in a sauce pan and cover with water. Add some
salt and bring to a boil. Simmer until the potatoes just turn tender
(15-20 minutes). Drain and allow to cool in the refrigerator.
a bowl, add the chickpeas, onion, black olives, olive oil, garlic,
red bell pepper, anchovy fillets, lemon juice, vinegar, basil, parsley,
mustard, salt and black pepper. Toss in the chilled potatoes.
Gently toss the salad to coat evenly. Served chilled.