Step 1

Scrub the potatoes well and cook or microwave them in their skins until done but still firm.

Step 2

Halve the zucchini lengthwise, then slice thinly. Combine in a serving container with the fennel or celery, artichoke hearts, and dried tomatoes.

Step 3

When the potatoes are just cool enough to handle, but still nice and warm, cut them into large dice and stir into the serving container.

Step 4

Add the fresh herbs (rosemary for a wintery flavor, basil for a more summery taste) and optional pine nuts.

Step 5

Stir gently, then season with vinegar, lemon juice, salt, and pepper. Serve at once.