Fresh Herbed Potato Salad

Hello Darlings!

A red, white, and blue potato salad- how patriotic! Ok, I know it is actually more yellow, peachy-yellow, and purple, but a girl can dream right? Either way, no Fourth of July picnic is complete without a kick-butt potato salad. And while I love the versions made with mayonnaise, my body (and eating philosophy) doesn’t exactly agree with their fat content. So I decided to create a potato salad recipe that doesn’t make you miss the mayonnaise. I found out that it is all about the fresh herbs.

Ingredients:

- 24 Ounces Fingerling Potatoes

- 3 Stalks Celery, Diced

- ½ Red Onion, Diced

- ¼ Cup Olive Oil

- 1 Large Spring Fresh Rosemary

- 2 Springs Fresh Dill

- 1 Large Spring Fresh Thyme

- ½ Teaspoon Sea Salt Rocks

- Juice of a Small Lemon

Instructions:

1. Place the (scrubbed) potatoes into a steamer basket over boiling water on the stove. Let steam until easily pierced with a fork. (About 20 minutes depending on the size of your potatoes.)

I Took Off the Lid For the Picture- Keep Yours On!

2. While the potatoes are steaming chop celery and red onion. Mix together.

3. Remove the leaves of the fresh herbs from their stems. Add all leaves into a mortar with the sea salt rocks (these provide some friction for easier mashing) and grind until the herbs are a pulp.

4. In a small bowl combine herb pulp, lemon juice, and olive oil. Whisk until incorporated.

5. Coarsely chop the steamed potatoes. Add to the chopped veggies.

6. Pour olive oil/lemon/herb mixture over potato/veggie combo. Combine well.

7. Serve chilled and enjoy!

Tinkerbelle loves celery- does any one else's pup love veggies?

Do you have a favorite potato salad recipe? Are you in the mayo or olive oil camp?

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