French Potato Salad

Makes approximately 6 servings

Notes: This is a light vinaigrette-style potato salad, made in the traditional French style. It makes a perfect picnic salad or side dish. Other great additions include chopped celery, artichoke hearts, roasted red peppers, sweet onions, pickles, relish, or grilled chicken. Keeps well in the fridge for 3-4 days.

1 pound baby potatoes, any variety (approximately 12 potatoes)

Dressing:

½ cup olive oil

½ cup chopped fresh basil, dill, and parsley (or any combination of fresh herbs)

¼ cup white-wine vinegar or apple-cider vinegar

3 tablespoons dijon mustard

¼ teaspoon sea salt

¼ teaspoon pepper

Directions:

Cut potatoes into quarter sized chunks. Boil for 10-15 minutes or until easily poked with a fork. Drain potatoes, rinse with cold water, and set aside in a large bowl.

Whisk ingredients for the dressing together and pour over the top of the potatoes when they are cool. Toss together gently and season with extra sea salt and pepper to taste.

A recipe from The Simply Real Health Cookbook (on sale now). Photo by Jasmine Pulley.