Omaha World Herald.
Ingredients
2 pounds new potatoes
Finely grated zest from 1 medium unwaxed lemon
1/4 red onion finely sliced
1/3 cup kalamata olives, roughly chopped
2 tablespoons capers, drained and rinsed
Handful of fresh mint leaves, finely chopped
Handful of fresh cilantro, finely chopped
1 teaspoon dried oregano
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Salt and freshly ground black pepper
Instructions
1. Mix all the ingredients together except for potatoes.
2. Peel potatoes or leave the skin on. Cut potatoes into large (2-inch) chunks. (I used halved unpeeled baby potatoes.) Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the potatoes to the pot and boil for about 12 minutes or until they are tender. Drain and place in a serving bowl.
3. Pour over the dressing ingredients while the potatoes are still warm, add 1/4 tsp salt and couple good grinds of pepper, and mix.