Herbed Red Potato Salad

Prep time: 15 mins Cook time: 5 mins Total time: 25

INGREDIENTS

• 4 to 6 small potatoes, washed and sliced into ¼-inch thick rounds
• 1 tablespoon salt
• ¼ cup olive oil
• ⅓ cup, roughly chopped parsley
• ⅓ cup roughly chopped green onions
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 cloves garlic, roughly chopped
• Freshly ground black pepper, to taste

Method

1. In a large saucepan combine sliced potatoes and salt with water. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little effort, this takes about 5 to 6 minutes.
2. Transfer potatoes to a large mixing bowl.
3. In a small food processor or blender, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces.
4. Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you've poured in too much dressing, but don't worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, tossing every few minutes.
5. Season to taste with salt and pepper and serve immediately, or cover and refrigerate until you're ready to serve. This salad is best served within a few hours, but will keep well in the refrigerator for about two days.