Mediterranean Potato Salad

• 1/2 cup sun-dried tomatoes (dry, not packed in oil)
  
• boiling water
  
• about 5 cups cubed potatoes (5 decent-size potatoes)
  
• 1 1/2 cups finely chopped scallions
  
• 3/4 tsp ground cumin
  
• 1/4 cup extra virgin olive oil
  
• 2 1/2 tbsp fresh lemon juice
  
• salt & fresh-ground black pepper to taste

Boil water in a kettle. In a bowl, cover dried tomatoes with enough boiling water to cover by about half an inch, and set aside.

Cube the potatoes into 1/2-inch chunks. Put into a large pot and add enough water to cover potatoes by 1 inch. Add a generous pinch or two of salt. Bring to a rolling boil, then lower the heat, and simmer until potatoes are tender enough to be easily pierced through with a fork, but not falling apart, about 10-12 minutes after reaching the boil and turning down.

Drain the sun-dried tomatoes, and squeeze them a little to get rid of excess moisture, and then finely chop them. In a large bowl, mix together scallions, cumin, lemon juice, olive oil, and chopped tomatoes. Drain potatoes, add them to the bowl, and mix everything together. It can be served warm, but for best results, chill for a couple of hours before serving. Serves 4.

Adapted from Moosewood Restaurant Cooks at Home