Mediterranean Potato Salad
2 lbs. baby red potatoes, scrubbed
1 lb. baby white potatoes, scrubbed
2 lbs. baby purple potatoes, scrubbed
2 Tbsp. chopped fresh rosemary
2 Tbsp. chopped fresh flat-leaf parsley
1/2 cup sherry vinegar
3 Tbsp. freshly squeezed lemon juice
1/2 cup extra-virgin olive oil
8 oz. crumbled feta cheese
8 oz. kalamata olives, chopped
kosher salt and freshly ground black pepper
Bring a large pot of salted water to a boil.
Cut the potatoes in half and boil for about 12 minutes, until fork tender. Remove from the heat and drain well.
While the potatoes are still warm, place them in a large bowl and toss with the remaining ingredients.
If preparing in advance, store in an airtight container in the refrigerator. Bring to room temperature and toss with additional dressing before serving.