Herbed Potato Salad

Herbed Potato Salad is a flavorful, mayonnaise free, vinegar-based side dish that's perfect for parties, potlucks and barbecues! This summer favorite is easy to make with boiled yellow potatoes tossed in a mustard vinaigrette with fresh herbs.

INGREDIENTS:

2 lb yellow potatoes cut into large bite-sized pieces

2 tbsp Dijon mustard

2 tsp sumac

1 lemon zest, and juice of

1 tbsp apple cider vinegar

1-2 garlic cloves minced

1/4 cup extra-virgin olive oil

4 green onions thinly sliced

1/4 cup chopped fresh parsley

2 tbsp chopped fresh dill

2 tbsp chopped fresh mint

Kosher salt and pepper to taste

INSTRUCTIONS:

1.Place the chopped potatoes into a soup pot and cover with water. Boil until fork tender, about 15 minutes depending on their size, then drain and set aside to cool.

2.Meanwhile, in a small jar, add the mustard, sumac, lemon juice and zest, vinegar, garlic, and oil. Add a generous pinch of salt and pepper.

3.Once the potatoes are cool, add in the chopped herbs, green onions, and dressing. Toss to combine. Potatoes usually need more salt than any other foods, so make sure you taste and adjust accordingly.

Notes:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm the salad before serving in the microwave, or on the stove over low heat. The dressing will have the best consistency if the salad is served at room temperature or slightly warm.