Cypriot Potato Salad

I made this as part of some sides for a good roast chicken, but it would be equally great on a mezze table, providing a starchy foil that is not crusty bread (which you should also have, and which we also served). This comes together quite quickly, and you can also make a Greek salad while you wait for the potatoes to boil. 2 pounds new potatoes 1 teaspoon salt, plus more for seasoning Finely grated zest from 1 medium unwaxed lemon ¼ red onion, finely sliced ⅓ cup kalamata olives, roughly chopped 2 tablespoons capers, drained and rinsed Handful EACH: fresh mint leaves, fresh cilantro, both finely chopped 1 teaspoon dried oregano 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice Salt and freshly ground black pepper Peel potatoes or leave the skin on. Cut potatoes into 2-inch chunks. (I used halved unpeeled baby potatoes.) Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the potatoes to the pot and boil for about 12 minutes, or until they are tender. Drain and place in a serving bowl. Add lemon zest, onion, olives, capers, mint, cilantro, oregano, oil and lemon juice, along with ¼ teaspoon salt and a good grind or 2 of black pepper.