Try it Tuesday! Herbed Potato Salad

Here is a recipe that uses delightful fresh herbs that are abundant right now alongside creamy potatoes. This mayo free recipe is wonderful for an outdoor picnic!  (All of these ingredient amounts can be changed to suit your taste.)

Herbed Potato Salad

2.5 Cups diced cooked potatoes of choice

1/3 cup chopped fresh herbs (try any mix of parsley, dill, chives, cilantro, basil, oregano, or rosemary)

1/4 Cup olive oil (or oil of choice)

1 TBS Dijon or stone ground mustard

1 Clove garlic, minced

Juice from one lemon

2 TSP apple cider vinegar

Salt and Pepper to taste

Optional add ins: onion, radish, celery, green pepper, hard boiled egg

Boil potatoes until fork tender. While they are cooking mix your oil, mustard, garlic, lemon juice, and vinegar to make your dressing and set it aside. Chop your herbs and any add ins. Once potatoes have cooled dice them in about 1 inch pieces and pour the dressing over them. Add in herbs and add ins and mix. Salt and pepper to taste. Serve warm or refrigerate up to overnight before serving

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