Moroccan Potato Salad - Cindys Recipes

Ingredients

• 2 lb potatoes (peeled and cut into half-inch cubes)
• 1 teaspoon fine grain sea salt
• 3 tablespoons olive oil
• 1 tablespoons Ras el Hanout
• 1/2 cup Greek yogurt
• 2 tablespoons + 2 teaspoons sherry vinegar (or red wine vinegar)
• 1/2 cup loosely packed, very finely chopped mint
• 1/2 cup very finely chopped flat-leaf parsley
• Zest of one lemon
• Zest of one orange
• 1/2 cup dry cured black olives (roughly chopped (optional), check for pits!)