Ingredients

• Ingredients Units USM Scale 1x2x3x 2 lbs. baby potatoes (red, white or gold) 1/4 cup parsley, finely chopped 2 tablespoons chives, chopped 2 tablespoons thyme, finely chopped Dressing 1/4 cup olive oil 2 teaspoons Dijon 2 garlic cloves, minced juice of 1/2 lemon mineral salt & pepper, to taste

Preparation

• Instructions Potatoes: Wash, scrub and quarter the potatoes (if using larger potatoes, cut into 1-inch cubes). In a medium-sized pot, add potatoes and cover with at least 1 inch of water. Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 – 8 minutes, or until fork-tender. Drain potatoes and run under cool running water. Let cool for about 10 minutes. Dressing: While potatoes are cooking, whisking together the dressing ingredients in a small bowl. Herbs: While the potatoes are cooling, chop the herbs. Assemble: Add the cooled potatoes to a medium-sized bowl, top with the herbs and dressing, mix until well coated. Season with more salt and pepper to taste. Serves 4 – 6 Store: Potato salad is best kept in the refrigerator in an airtight container for maximum freshness and will last for up to 5 days.