Med Style Potato Salad (No Mayo) - cooking recipe

Ingredients

1 1/2 lbs new potatoes (chop into bite sized uniform pieces if need be)
1/4 cup sun-dried tomato, chopped (about 5 pieces)
1 tablespoon lemon juice, fresh is best
2 tablespoons olive oil
1 small garlic clove, minced (optional)
1/4 teaspoon sea salt
2 green onions, sliced (green & white parts, spring onions)
1/3 cup black olives, sliced
fresh ground black pepper
2 tablespoons fresh herbs, roughly chopped (your favourites or what's available, I like fresh oregano, rosemary & basil)

Preparation

Bring a pot of water to a steady boil, season with a pinch or two of salt. Add the potatoes and cook for about 12-15 minutes, check them after 10 minutes to see how they're doing.
Meanwhile whisk together the lemon juice, olive oil, salt and pepper, and garlic is using.
Once the potatoes are cooked, cool them off fully in either an ice water bath or by running under cold water. Drain and pat them dry.
Add the potatoes, green onions, sun-dried tomatoes, black olives and herbs into a mixing bowl and mix gently (I find my hands work best here). Adjust seasoning and serve, best at room temperature.