Herby Potato Salad

This potato salad is a super easy and refreshing take on a potato salad. Perfect for weeknight meals with a protein, or to bring to a Spring/Summer BBQ!

Ingredients:

• 1/2 lb of mini potatoes (honestly, you can use any sort of potatoes you prefer/have on hand!)

• 2 tbsp of parlsey; chopped

• 1 tbsp of dill; chopped

• 1 (heaping) tbsp of grainy mustard (any mustard but yellow will work, but I love the texture of a grainy mustard)

• 1 tbsp of olive oil

• Salt and Pepper

Prepping the potatoes:

In a pot big enough to hold your potatoes; bring some salted water to a rolling boil. When the water is boiling, drop in your potatoes- for mini potatoes, I keep them whole, but if you are using a bigger potatoes, cut them first so they boil quicker. Boil for about 20 minute or until you can stick a fork through them but they aren’t falling apart or getting mushy.

Dressing:

While the potatoes are boiling, make your dressing. In a large mixing bowl, add your olive oil, herbs and mustard. Lightly whisk with a fork as to not bruise the herbs too much.

Putting it all together:

When the potatoes are done, transfer them out of the water and if you need to cut them, put them on a cutting board and cut in half. While they are still warm, add them to the bowl with the dressing and toss well. Salt and pepper to taste. Serve while warm!