Warm Potato and Cherry Tomato Salad

|The use of anchovies gives this dish a deep salty savoury flavour - but it won't taste fishy at all. |cherry tomatoes potatoes|750g potatoes3 tablespoon olive oil2 anchovies choppedhandful of olives2 garlic cloves250g cherry tomatoes2 tablespoon balsamic vinegar|Boil the potatoes in plenty of salted water until cooked through about 15-20 mins.Remove from the heat and drain. Cut each potato in half if they are very big cut into thirds.Heat the oil in a large non-stick frying pan then fry the potatoes with the anchovies olives and some salt and pepper. Stir frequently. When browned add the garlic tomatoes and balsamic vinegar then fry for a couple more mins. Serve warm.|5.00 minutes|4|BBC Good Food