Mediterranean Potato Salad

ingredients:

For the salad:

• 3 pounds fingerling potatoes, halved lengthwise (quartered if large)
• 1 teaspoon salt, divided
• 3/4 cup chopped red onion
• 5 ounces slender green beans, trimmed and cut in half
• 2 cups cubed eggplant (1/2-inch chunks)
• 1 small zucchini, cut into thick rounds and quartered
• 2 tablespoons olive oil
• 1 clove garlic, minced

For the dressing:

• 1 tablespoon Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 1/4 cup olive oil
• 1/4 cup fresh parsley, minced
• 6 large fresh basil leaves, chiffonade

instructions:

1. Preheat oven to 375ºF.
2. Place the potatoes in a large saucepan or stockpot and add enough water to cover. Add 1/2 teaspoon of salt to the pot. With the heat on high, bring the water to a boil. Once it reaches a boil, reduce the heat and simmer for about 15 minutes, until the potatoes are tender. Drain the potatoes and then add to a large bowl.
3. Meanwhile, spread the red onion, green beans, eggplant and zucchini onto a large rimmed baking sheet. Drizzle with the olive oil and toss with the remaining 1/2 teaspoon salt and the garlic. Bake for 15-20 minutes, stirring once halfway through, until tender. Remove from the oven and add to the bowl with the potatoes.
4. To make the dressing, add the mustard, lemon juice, vinegar, oregano, salt, pepper and olive oil to a small bowl. Whisk vigorously until smooth. Pour the dressing into the bowl with the potatoes (do this while the potatoes are still hot) and toss to combine. Once the potatoes are no longer piping hot, sprinkle on the fresh parsley and basil.
5. Serve at room temperature or chilled.