Summer Herby Potato Salad

If you know me well you know that I love sauces and condiments but I have A STRONG DISLIKE FOR MAYO

Meet: Herby, Vinaigrette-y potato salad…the perfect summer side dish for your next end of summer BBQ.

NOT TO MENTION, great for mineral support - potatoes are incredibly rich in whole food potassium - a mineral we NEED for blood sugar and thyroid support. This mineral is one of the most common deficiencies I see in my busy female clients :).

Thanks to my sister Mollie for this recipe!

Serves ~6-8 people

What you need:

• 1# small redskin or yellow potatoes

• 3 T salt

• 1/4 cup red onion (julienned)

• 1/2 cup organic peas (you can use frozen/thawed)

• Herby Dressing:

  • Juice of half a juice lemon

  • 3T champagne vinegar

  • 1/2-3/4 cup freshly/finely chopped herbs - recommend dill, parsley, thyme but you can also use basil or tarragon!

  • 2 T ground mustard

  • 1 clove garlic (minced)

  • 1/2 cup olive oil

  • few twists of ground black pepper

How you do it:

1. Fill a large pot with potatoes (don’t cut them) and then cover with cool water (to just cover the potatoes)

2. Add 3T high quality salt & then bring water to a boil

3. While potatoes boil, in a separate large bowl whisk together the dressing ingredients then add the peas and red onion

4. Completely boil off the water in the pot until evaporated (~35-40 min)…resulting potatoes will be fully cooked and salty - set aside to cool

5. Let potatoes cool for 5-10 minutes then toss in the vinegar/peas bowl (potatoes will start to naturally break up a bit as you do so) & serve

   Store in the fridge for a few days :)

A perfect summer BBQ meal!

We served with BBQ ribs with Noble Made sauce, local summer sweet corn & my arugula, feta watermelon salad (recipe here).