SALAD: Potato Salad with Herbs and Lemon

¾ cup Grapes & Olives On Tap Meyer Lemon Olive Oil

1 ½ tsp. grated Lemon Peel
Salt and Black Pepper
1 Green Bell Pepper, diced
1 cup Onion, chopped
¼ cup fresh Cilantro or Parsley, finely chopped
¼ cup fresh Basil, finely chopped
¼ cup fresh Mint, finely chopped

 2 ¼ lbs. small Red-skinned Potatoes, unpeeled

Whisk Meyer Lemon Olive Oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper to taste. Place ½ cup dressing in large bowl. Mix in green pepper, onion, cilantro or parsley, basil and mint. Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into ½ -inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing if desired. Serve at room temperature.