Lemon Potato Salad

Recipe adapted from Recipe Tin Eats blog

Ingredients:

· 2 pounds small potatoes (red or yellow), washed

· 2 tablespoons sea salt (for boiling)

· 1 cup thinly sliced green onions

· 1/4 cup chopped fresh parsley (or other herb of choice such as dill)

Dressing:

· 5 tablespoons olive oil

· 1/2 cup lemon juice

· 1 tablespoon lemon zest

· 1-2 garlic cloves, grated or finely chopped

· 1 teaspoon Dijon mustard

· 1 1/2 teaspoons honey or sugar

· 3/4 teaspoon sea salt

· 1/2 teaspoon black pepper

Directions:

1. Mix the dressing ingredients.

2. Cut potatoes into about 1 inch cubes (halves or quarters for baby potatoes, or into more pieces for a larger potato).

3. Bring water to a boil, add the 2 tablespoons salt and boil the potatoes for about 5 minutes, or until tender (careful to not overcook)

4. Drain potatoes and immediately transfer to a large bowl.

5. While potatoes are hot, pour half of the dressing over the potatoes and gently toss to coat.

6. Set aside to marinate for 30 minutes or overnight in the fridge. 

7. When ready to serve, add green onions, fresh herbs and the remaining dressing. 

8. Serve chilled as is, or warm up in a pan, allowing dressing to reduce and potatoes to slightly caramelize before serving.