• 2 pounds petite medley potatoes, sliced ¼ inch thick
  • 2 shallots, chopped
  • ¼ cup fresh dill, chopped
  • ½ cup fresh parsley, chopped
  • ¼ cup green onion, chopped
  • 2 teaspoon garlic, minced
  • ⅓ cup lemon juice
  • ½ cup olive oil
  • 1 and ½ tablespoons dijon mustard
  • 1 and ¾ teaspoons salt, divided
  • ¾ teaspoon pepper
  1. Bring stockpot of water to boil. Season water with approximately 1 and ½ teaspoons salt. (Adding salt after water is boiling will prevent stainless stockpots from pitting.)
  2. Place potatoes in boiling water and cook until fork tender, about 6-9 minutes.
  3. Mix lemon juice, olive oil, dijon mustard, garlic, ½ teaspoon salt and ¾ teaspoon pepper.
  4. Drain potatoes and allow to cool for 5 minutes. While potatoes are still warm, but not hot, gently fold in herbs and shallots. Gradually incorporate vinaigrette into potato salad.
  5. Allow to sit approximately 20 minutes for the vinaigrette to flavor potatoes. This dish can be enjoyed at room temperature, or refrigerate overnight and serve cold the next day. Fold potato salad again just before serving for best distribution of vinaigrette.
Recipe by Rachel Schultz at https://rachelschultz.com/2020/05/18/lemon-herbed-potato-salad/