Cut potatoes into quarter wedges, place in a bowl and fill halfway with water. Add 1/4 t of the salt to the water. Microwave for 6 mins. Mix the potatoes. Then microwave another 6 mins. A fork should slide easily into a potato wedge when done, but note that you don't want these potatoes too soft. Then strain.
While potatoes are microwaving, heat a pan on medium. Add pumpkin seeds and toast for 3 mins, stirring occasionally. Set aside.
Place potatoes, pumpkin seeds, peppers, olives, olive oil, dill, olive juice, the remaining salt (1/2 t) & black pepper in large bowl and toss.
Serve salad in a bowl or on a plate.
We recommend that all meals for children be served with milk.