Herbaceous Potato Salad

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Herbaceous Potato Salad

Yield: 6-8

Author: Mia Rigden

Ingredients

• 2 1/2 pounds baby potatoes
• 1 medium shallot, diced
• Juice and zest of 1 lemon
• 1 tablespoon whole grain mustard
• 1/4 cup extra virgin olive oil
• 1 cup chopped celery, leaves and stalk included
• 1 cup olives, sliced in half
• 1/3 cup capers, drained
• 1/4 cup dill
• 1/4 cup parsley
• Salt and peper to taste

Instructions

1. Add potatoes to a medium or large sauce pan and cover with cold, heavily salted water. Bring to a boil, then lower to a simmer and cook until the potatoes are tender, about 15 minutes.
2. Drain and allow potatoes to cook completely.
3. Add the shallots, lemon zest and juice to a bowl with a pinch of sea salt and let sit for 10 minutes.
4. Next, whisk in the mustard, followed by the olive oil.
5. Add the potatoes to the bowl, followed by the celery, olives, caper, and fresh herbs. Toss to combine and season with salt and pepper to taste.