I love potatoes; they are the easiest canvas to work with. I don’t know anyone who can make bad potatoes; they are simply divine and much loved by many cultures. I could probably write a whole cookbook on making potato salad with different combinations of ingredients.

Ingredients:

• 1 ½ pounds small medley potatoes, washed and scrubbed
• 4 green scallions, trimmed and thinly sliced
• 1 tablespoon salt to boil the potatoes
• ¼ cup dill, chopped
• ¼ cup fresh parsley, chopped
• 2 tablespoons dried mint
• ¼ cup pitted kalamata olives
• Salt to taste

Dressing:

• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 6 tablespoons olive oil

Instructions:

1. Bring a large pot of water to a boil. Add the (unpeeled) potatoes and one tablespoon of salt. Cook until fork-tender.
2. In a small bowl, whisk together the dressing until creamy.
3. Cut the potatoes into around 1-inch cubes, leaving the skin on. Pour the dressing and other ingredients while the potatoes are still warm to absorb the dressing.
4. Let it sit for 15 minutes and serve.