Wine Country Potato Salad, Patatosalata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon optional: dill fresh finely chopped
• 24  kalamata olives pitted halved
• 1.8 teaspoons kosher salt 
• 0.3 cup juice of lemon 
• 0.3 cup olive oil extra-virgin
• 1 tablespoon oregano leaves fresh finely chopped
• 1 medium onion red halved sliced into half moons
• 2 pounds potatoes red
• 0.3 cup thinly napa valley spring onions white green chopped
• 1 tablespoon zinfandel wine vinegar 

Equipment

• bowl
• sauce pan
• knife
• whisk
• colander

Directions

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.
3. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.
4. In a small bowl whisk together the olive oil, red wine vinegar, lemon juice, 3/4 teaspoon salt, and pepper.
5. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.