πατατοσαλάτα
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Serves 4:
1 and ½ pounds potatoes, cubed
4 scallions
Fresh parsley
Fresh dill
Optional: mint, rosemary
Kalamata olives, pitted and halved
3-4 sundried tomatoes (packed in oil), chopped
Garnish: 2-3 tablespoons pine nuts
Optional: 2-4 tablespoons plain whole milk yogurt or sour cream
For the dressing:
¼ - ½ cup extra virgin olive oil
2-4 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste

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