Lemon Herb Potato Salad

Ingredient

• 3 pounds baby red potatoes scrubbed clean and quartered or cut into evenly sized pieces
• Salt
• 2 celery stalks finely diced
• 1/3 cup minced onion

Dressing:

• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 2 cloves garlic minced
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons fresh chives minced
• 2 tablespoons fresh dill minced
• 2 tablespoons fresh flat-leaf parsley minced

Instruction

• Bring a large pot of generously salted water to a boil. Add the potatoes and cook until fork tender, but still firm, approximately 10-12 minutes. Lay paper towels on a large baking sheet. Drain the potatoes, then lay them in a single layer on the paper towels to dry (about 10-15 minutes). Sprinkle with salt to season.
• While the potatoes are drying, make the dressing. Whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper into a small bowl. Whisk in the chives, parsley and dill and set aside. (Alternatively you could pulse the dressing ingredients together in a blender or food processor).
• Once the potatoes are cooled to room temperature, place the potatoes, onion and celery into a large bowl, and toss with the dressing until well combined.
• Store in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.