Greek-style potato salad with lemon-herb dressing

Cover the potatoes with cold water in a pot, salt well, bring to a boil, then reduce to medium and cook 15 to 20 minutes until fork tender.

Drain and cool until easy to handle.

Meanwhile thinly slice the scallions down to the white parts; finely chop the parsley and dill.

Juice three or four lemons and set aside.

In a big bowl whisk the olive oil, lemon juice, Dijon mustard, salt and black pepper.

Peel the potatoes if wished, and while still warm cut into bite-sized pieces (halves for small, thirds for larger).

Toss the warm potatoes in the dressing, season with more salt and pepper, and taste for lemon, salt and pepper.

Toss in the scallions, parsley and dill.

Halve the olives and finely chop the sun-dried tomatoes; add to the potatoes, toss and taste.

Transfer to a serving platter.

Variation: for a creamy version, mix in a little sour cream or Greek yogurt at the end.