Categories: Salads, Vegetarian

Ingredients

• 1 1/2 pounds small potatoes
• Vinaigrette dressing
• 1/2 cup thinly sliced scallion
• 1/2 cup thinly sliced radishes
• 1/4 cup kalamata olives pits removed
• 1/4 teaspoon salt
• Black pepper
• 1/2 cup crumbled feta cheese
• DRESSING
• 2 tablespoons red wine vinegar
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon dijon style mustard
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh dill weed
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil

Directions

1. Scrub potatoes well and steam or cook in their skins until just tender. Drain potatoes, and when still warm (but cool enough to handle) cut them up into bite-sized pieces. Combine all vinaigreet ingredients, either by shaking vigourously in jar or until well blended, or just by using a blender. Toss potatoes with dressing and allow to cool thoroughly. Add remaining ingredients, mix gently, and adjust seasonings.

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