One of my all time faves!!
FRESH HERB POTATO SALAD
1 1/2 pounds of small red or Yukon gold potatoes
2 teaspoons Dijon mustard
3 tablespoons white wine vinegar
2 tablespoons lemon juice (about 1 lemons)
2 tablespoons extra virgin olive oil (omit for Mon-Thurs of Metabolism Reboot)
2 cloves of garlic
1/3 cup shredded carrots
¼ cup of chopped green onions
¼ cup chopped dill
salt and pepper
Cut your potatoes into bite sized pieces. Add to a pot of salted boiling water and cook until you can easily pierce with a fork, about 10-15 minutes depending on the size of your potatoes.
Made the dressing by mincing the garlic and mixing with the mustard, vinegar, lemon juice, oil in a small mason jar. Shake well. Drain the potatoes and put them in a large bowl. Add the dressing and toss. Add carrots, herbs, and a little salt and pepper and stir them in. Place salad in the fridge for at least 30 minutes. Add extra oil as necessary. Serve and enjoy.
Adapted from the amazing THUG KITCHEN’s Fresh Herb Potato Salad