Description
A mayo free potato salad loaded with fresh herbs and veggies.
Ingredients
Scale
- 4 lbs of whole red potatoes, scrubbed, skin on
- 1/2 cup chopped fresh chives
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh basil
- 1/2 cup fresh lemon juice
- 6 oz baby spinach, chopped
- 1/4 cup kalamata olives, chopped
- 6 kirby or persian cucumbers, sliced in quarters lengthwise then chopped
- 6 oz cherry tomatoes, halved or quartered
- 8 oz feta cheese, crumbled
- 2 shallots, diced
- 1/4 cup olive oil
- Kosher Sea salt
- Black pepper
Instructions
- Place the potatoes in a large stock pot with water to cover. Stir in 2 tablespoons of sea salt and bring to boil. Boil till fork tender but not falling apart, about 15-20 minutes. Drain and set aside to cool. When cool, cut potatoes in quarters or halves based on size of potatoes. Salt the potatoes with 1/2 to 1 teaspoon of kosher sea salt.
- While potatoes cook, prepare the salad. Toss the prepared ingredients together in a large bowl with 3/4 teaspoon kosher sea salt. Toss the potatoes with the salad and serve with freshly cracked black pepper to taste. Serve immediately, or for best results refrigerate for 2 hours before serving.This keeps well in fridge for 3-4 days.