1-½ pounds yellow-fleshed potatoes scrubbed
2 tbsp dry Vermouth
½ cup Kalamata olives, pitted
2 red scallions, bottoms with some green (may substitute with regular scallions)
Freshly ground black pepper
2 tbsp olive oil
Course sea salt
Put potatoes in saucepan cover with cold water by at least 1 inch. Add a good pinch of salt and bring to boil.
Peel potatoes while still warm and cut into thick slices (about 1 inch) as you finish each one put in bowl and sprinkle with vermouth. Add olives and scallions and grate the zest of lemon. Cut all the white pith from the lemon and cut the lemon segments. Add to salad and season with pepper and drizzle with olive oil. Transfer to serving platter and sprinkle with salt. Let sit for 20 min and serve.