Mediterranean Potato Salad

Saw this one in the paper this morning. It would make a substantial summer side dish, or you can add a can of tuna or salmon and serve on a bed of greens. Using chopped Kalamata olives in place of the capers is also an option, and it is "gut-friendly".
(serves 6-8)

For the Salad:
2 lbs. red-skinned potatoes
1 T. kosher* salt
3/4 chopped or thinly sliced red onion
1 English cucumber, peeled and sliced into half moons
1 12 oz. jar roasted red peppers, drained
1 15 oz. can artichoke hears, drained
1/2 cup capers, drained

For the Dressing:
1/3 cup EVOO
1/4 cup fresh squeeze lemon juice
1/2 cup loosely packed fresh flat-leaf* parsley, coarsely chopped
1/2 cu loosely packed fresh oregano leaves
2-3 cloves garlic, coarsely chopped
1/2 t. kosher* salt
Freshly ground pepper, to taste

Scrub potatoes and cut into 1" pieces. Combine with 1 T. salt in a large saucepan, and add enough water to cover by 1". Bring to a boil, then reduce to a simmer, continuing to cook just until potato pieces are easily pierced by fork tines or a paring knife. Drain and rinse well. Refrigerate. Soak the red onion in ice water while you prep. the other veggies. Cut the roasted red papers into smallish pieces (14-1/2"), and coarsely chop the artichoke hearts. Add the dressing ingredients to a small food processor or blender, and process until the herbs and garlic are finely chopped and the dressing has emulsified. if you have an immersion blender, use it to blend the ingredients in a deep bowl, or a Pyrex measuring cup for easier cleanup. Place potatoes in a large bowl. Drain the onions and add to the bowl with the rest of the ingredients, except the dressing. Gently toss to combine. Add the dressing, and gently toss to thoroughly coat. Taste and add more S&P, if needed. Refrigerate until ready to serve.

"Learn to ENJOY life more."

And, don't forget to have some fun.

Love,

MM