Ingredients

The following ingredients have 4 Servings
  • 2 lbs. baby potatoes (red, white or gold)
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons chives, chopped
  • 2 tablespoons thyme, finely chopped
  • 1/4 cup olive oil
  • 2 teaspoons Dijon 
  • 2 garlic cloves, minced
  • juice of 1/2 lemon
  • mineral salt & pepper, to taste

Instruction

  • Wash, scrub and quarter the potatoes (if using larger potatoes, cut into 1-inch cubes). In a medium-sized pot, add potatoes and cover with at least 1 inch of water. Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 – 8 minutes, or until fork-tender. Drain potatoes and run under cool running water. Let cool for about 10 minutes.
  •  While potatoes are cooking, whisking together the dressing ingredients in a small bowl.
  • While the potatoes are cooling, chop the herbs.
  • Add the cooled potatoes to a medium-sized bowl, top with the herbs and dressing, mix until well coated. Season with more salt and pepper to taste.
  • Serves 4 – 6
  • Potato salad is best kept in the refrigerator in an airtight container for maximum freshness and will last for up to 5 days.