Looking for a light summertime recipe that uses fresh local ingredients? Here’s one our family’s favorite recipes we’ll be eating on Labor Day! This recipe for potato salad with a tangy and fragrant lemon-herbed vinaigrette makes a nice complementary side dish, and pairs well with proteins like all-natural fish, chicken, beef, or pork. It’s simple to make, so let’s get started!
| Prep | Cook | Serves |
|---|---|---|
| 10 Minutes | 12 Minutes | 6 Servings |
Ingredients
- 6 to 8 cups 1 inch cubed Yukon gold potatoes
- 3 to 4 cloves garlic
- 1/3 cup loosely packed mixed fresh herbs (basil, parsley, tarragon, oregano, etc)
- ½ teaspoon sea salt
- 1 teaspoon lemon zest
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth
Instructions
- Place potatoes in large pot of boiling water. Cook 10 to 12 minutes or until tender.
- While potatoes are cooking, place garlic, herbs, salt, and lemon zest on cutting board.
- Chop together to a paste-like consistency.
- Combine paste with oil and lemon juice; set aside.
- Drain potatoes and let cool.
- Pour dressing over slightly warm potatoes; toss gently.
- Serve immediately or chill to serve later.
Recipe Credit
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth