Fainting Couch Potato Salad

I swear before all the gods on Mount Olympus that I will post something other than salad recipes during my Greek-themed Vegan MoFo, but the weather remains so hot and humid that the idea of making (or even eating) anything above room temperature is distinctly unappealing. Then again, this is a really good potato salad, and it makes a nice change from more traditional mayonnaise-based versions, which may have lost some of their luster after a long, hot summer.

So I promise to be back with something more complicated - or at least warmer - once I'm feeling less languid. For the present, the fainting couch beckons, and the Elizavegan Month Of Salad Days continues!

Fainting Couch Potato Salad
Ingredients
~ 2 lbs. waxy potatoes (I used Yukon Gold)
~ ⅓ cup extra virgin olive oil
~ 1 red onion, sliced into thin quarter moons
~ 6 large scallions, sliced
~ 2-3 cloves garlic, crushed
~ ¼ cup fresh lemon juice
~ 2 tbsp. red wine vinegar
~ 1 tbsp. yellow mustard
~ 1 tsp. each: salt, basil, dill, oregano
~ ½ tsp. each: thyme, white pepper
~ 1 red bell pepper, diced
~ 1 heaping cup fresh parsley
~ 3/4 cup sliced black olives (optional)

Directions
~ Cook the potatoes until cooked but still a bit firm; cut into approximately 2" chunks and set aside to cool. (I made this on a really hot day, so I stabbed and microwaved them for 10 minutes.)
~ While the potatoes are chilling, heat the olive oil in a large, deep skillet, and cook the onion over medium heat for 5-7 minutes, until quite soft.
~ Add the scallions and garlic and cook another minute or so. Remove from heat and allow to cool to room temperature.
~ When the onion mixture has cooled, stir in the lemon juice, vinegar, and dry seasonings and mix well; this is your dressing.
~ Place the cooled potatoes and diced bell pepper in a large bowl, and pour the dressing over them. Add the fresh parsley and olives (if using) and mix well, being careful not to break up the potatoes.
~ Cover and refrigerate for at least a couple of hours and serve cold.