First, boil the baby potatoes. Check with a knife to see if they're cooked through, then rinse them under plenty of cold water.

Peel the potatoes and cut them in half. Place them in a bowl.

Add finely chopped dill, a few olives, the capers, and half of the sun-dried tomatoes (cut in half).

In a food processor, combine the remaining sun-dried tomatoes, the 10 olives, a splash of vinegar, and 1/2 cup water.

Blend well until creamy, then pour over the salad. Add black pepper and a drizzle of olive oil to taste. I didn’t add salt because the olives and sun-dried tomatoes are salty enough! Enjoy!