Lemon, Rosemary and Sundried Tomato Potato Salad

3 pounds small potatoes, scrubbed, rinsed and cut in halves or quarters

1 tablespoon salt

¼ cup extra olive oil

2 tablespoons fresh lemon juice

2 cloves garlic, finely minced

Freshly ground black pepper

Step 1: Fill a large pot halfway full with water and 1 tablespoon salt (Stir to combine, then add potatoes. Water should cover potatoes by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until potatoes are tender all the way through, about 15 minutes (they should pierce easily with a knife. Just be careful not to over cook or the salad will be mushy).

Step 2: Drain potatoes well in a colander, then return to pot.

Step 3: While potatoes are cooking prepare the dressing by combining olive oil, lemon juice, german mustard, garlic, parsley, rosemery, sundried tomatoes.

Step 4: Pour dressing over warm potatoes and stir gently to coat. Taste and season with sea salt and pepper to taste. Transfer to a serving bowl. Let the salad sit at room temperature for 30 minutes. Drizzle with just a bit more olive oil just before serving and enjoy.