Page 19 - April 2022

Cooking for Healing: Spring Seasonal: Dinner

Springtime

Potato Salad

Stephanie Davidian

Potato salad has a reputation of being heavy. This springtime potato salad is light

and delicious with mixed herbs and vinaigrette!

Ingredients

2 pounds fresh spring potatos, like For the vingaigrette, whisk the Dijon,
fingerling or new potatoes vinegar, and pepper together.

2 tablespoons sea salt
2 large garlic cloves Roughly chop the herbs and set aside.

1 tablespoon Dijon mustard
1/4 cup white wine vinegar Drain the potatoes and allow to cool in a
1/3 cup olive oil layer on a baking sheet. Mince the boiled

1/4 teaspoon black pepper garlic and whisk into the vinaigrette.
1/4 cup flat leaf parsley Drizzle the vinaigrette over the potatoes

2 tablespoons fresh terragon and let sit at room temperature for about
2 tablespoons fresh chives ten minutes.

Instructions Gently toss with the fresh herbs
Slice the potatoes and place into cold and serve either chilled or at room

water in a saucepan. Add salt and bring temperature.
to a boil. Add the garlic and bring to a
simmer until the potatoes are tender. Enjoy!

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