For The Potato Salad:
- 3 pounds small yellow potatoes, scrubbed
- 1 tablespoon salt
- ½ cup chopped red onions or shallots (about 1 small red onion)
- 3 green onions, trimmed and thinly sliced (white part and green part)
- ½ cup chopped Italian parsley leaves
- ½ cup chopped dill
- ½ cup Kalamata olives, pitted and halved
For The Vinaigrette:
- ¼ cup red wine vinegar
- 2 teaspoon Dijon mustard
- 1 ½ teaspoons dried oregano
- 2 garlic cloves, pressed or finely minced
- 1 ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil