Ingredients

• 2 pounds medium-sized red potatoes, preferably Red Bliss potatoes, about 20 potatoes
• 1 3/4 teaspoons kosher salt
• 1 medium red onion, halved and sliced into half moons
• 1/4 cup thinly chopped Napa Valley spring onions, about 2, green and white portion
• 24 pitted and halved kalamata olives
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh oregano leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Zinfandel wine vinegar
• 1/4 cup lemon juice, about 1 lemon
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a rolling boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.
2. While the potatoes are cooking, combine the onions, spring onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.
3. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.