This is another recipe shared by my sister inlaw, it is either from the Greek island if Rhodes or Kassos

Ingredients​

• 4 medium sized New potatoes
• 2 shallots
• Small bunch of parsley
• Small bunch of dill
• salt and ground pepper

For The Dressing:​

• 4 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 small garlic clove minced
• 1 teaspoon fresh lemon juice

Instructions​

1.Preheat oven to 220°C 200 °C fan-forced

2.Clean the skin of the potatoes, under running water.

3. Wrap each one inside a piece of aluminum foil

4. Once you have wrapped all of the potatoes place them in a pan that fits them. Add enough water to the pan to cover its height by 2 cm

5.Bake for about an hour. The time will depend on the variety of the potatoes you are using, it may take a bit more or a bit less. Throughout baking, keep an eye on, to ensure there is still water left inside the pan otherwise add a bit more.

6. Prick the center of the largest potato with a knife or toothpick to see if the potatoes are baked and tender.
Once the potatoes are baked, remove them from the pan and let them cool down to room temperature.

7.Peel the skin of the potatoes with a knife. Chop them into small square pieces and add them to a salad bowl
8.Finely chop the spring onion, dill, and parsley and add them to the bowl as well.

9.Season with salt and pepper.

For The Dressing:​

• In a small bowl whisk together the olive oil, vinegar, fresh lemon juice, and garlic.
• Add the dressing to the salad and mix well. Refrigerate for about 2 hours before serving.