Vegan Summer Herb Potato Salad
Who else is in full summer bbq mode?? The sunshine! The outdoor eating! The gathering of friends and family to eat and enjoy life!
Well here is the MUST MAKE side to all your upcoming summer bbqs!
Potato salad that is not only ridiculously CRAVEWORTHY it’s a light, zingy, and fresh NO MAYO option with the bestttt summer secret ingredient of the vibrant organic spring greens. It makes this potato salad fresh and less heavy with ALL those beautiful herb flavors and zesty dressing.
Ingredients
- 1 container organic spring mix
- 2 lbs baby potatoes diced
- ¼ large red onion chopped finely
- ¼ cup olive oil
- juice of one lemon
- 2 tsp dijon mustard
- 2 tbsp fresh dill chopped finely
- 2 tbsp fresh basil chopped finely
- 2 tbsp fresh parsley chopped finely
- 2 garlic cloves minced
- 1 tsp pink Himalayan sea salt
- ½ tsp fresh ground black pepper
Instructions
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Bring to a boil over high heat, add 1 tablespoon of kosher salt, and cook the potatoes until tender, about 15-20 minutes or until fork tender. Drain well
- In a small bowl whisk together all dressing ingredients
- Add the potatoes to a large serving bowl, Mix the dressing into the potatoes, cover and chill in the refrigerator
- When you’re ready to serve toss the potato salad with the organic spring mix, add to your bowls and enjoy summer bbq season!!!