Summer Potato Salad
 

Summer Potato Salad

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This is not the summer potato salad your mom used to make. This refreshing spin on a classic picnic side dish has organic potatoes, fresh basil and a spicy Dijon kick. Pair this with your favorite grilled foods and a handful of friends for a perfect summer evening.

SERVING SIZE

serves 6-8

INGREDIENTS

1 1/2 pounds small potatoes, cut in half (waxy varieties like Yellow Fin, Yukon Gold, and baby red potatoes

1 cup finely shredded greens (try spinach, chard or kale)

1/4 cup lemon juice

1 tablespoon Dijon mustard

2 tablespoon chopped parsley

2 tablespoon chopped green onion

1 tablespoon chopped basil

2/3 cup olive oil

Salt & pepper, to taste

SHARED FROM

Photo by Ilana Freddye »
 

INSTRUCTIONS

Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon salt. Bring water to a boil and simmer potatoes uncovered until they can easily be pierced with a fork. Drain the potatoes and spread them out on a sheet pan to cool and dry. Mix the lemon juice, mustard and herbs together in a bowl. Drizzle in the olive oil while whisking. Toss the greens in with the dressing before adding the potatoes and lightly tossing. Season with salt and pepper. This dish can be served either warm or cold!

  PRINT VERSION

vegetable plate

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