Potato and Feta Salad

1 1/4 lb. small new potatoes

5 spring onions, finely chopped

1 tablespoon rinsed capers

8-10 black olives

4 oz. feta cheese

3 tablespoons finely chopped fresh flat leaf parsley

2 tablespoons finely chopped fresh mint

Salt and pepper to taste

6-8 tablespoons extra virgin olive oil

Juice of 1 lemon

2 anchovies, rinsed and finely chopped

3 tablespoons plain Greek yogurt

3 tablespoons finely chopped fresh dill

1 teaspoon French mustard

Chop the feta cheese into small, evenly sized cubes and crumble slightly.  Bring a pan of lightly salted water to the boil and cook the potatoes in their skins for 25-30 minutes or until tender.  Take care not to let them become soggy and disintegrate.  Drain them thoroughly and let them cool a little.  When the potatoes are cool enough to handle, peel them with your fingers and place them in a large bowl.  If they are very small, keep them whole; otherwise cut them into large cubes.  Add the chopped spring onions, capers, olives, feta cheese and fresh herbs, and toss gently to mix.  To make the dressing, place the olive oil in a bowl with the lemon juice and anchovies.  Whisk thoroughly for a few minutes until the dressing emulsifies and thickens; you may need to add a little more oil if it does not thicken.  Whisk in the yogurt, dill and mustard, with salt and pepper to taste.  Dress the salad while the potatoes are still warm, tossing them lightly.  Makes 4 servings.  The salad tastes better if it has had time to sit for an hour or so at room temperature and absorb all the flavors before it is served.