Herbacious potato salad

It took me 16 years to taste fresh herbs.

I was at a farmer’s market I had to drag my mother to after school one day when I was in my sophmore year. I had seen so many on the food network and I was ready for the real thing. I would later volunteer for that market but for now I was just a customer, bouncing from booth to booth. There was this fresh early summer gazpacho that one of the purveyors was sampling. That was the first time I tasted fresh basil.

And let me tell you this it was a revolutionary experience. Fresh basil was the first fresh herb I ever had the privilege to taste. I still remember the flavors of basil and tomato, so fresh and vibrant. It was like I saw for the first time and I understood then the importance of fresh and vibrant produce.

Summer is a time for beautiful herbs like dill, chives, parsley, cilantro and basil. Of course there are more, but these herbs in particular are my personal favorites. They bring a wonderful flavor and excitement to anything you put them on or in. Enter this herbaceous potato salad. Because potato salad is a quintessential summertime favorite I knew I had to include it in my ebook. The Spirit of Summer which is now available for sale here.

I married my love for herbs with my love for potato salad into one beautiful creation. This salad is perfect for the fourth of July or any other summer occasion. Everything for the dressing goes into a blender until smooth. Pour the dressing over the cooked and cooled potatoes and you’re done. It’s that simple. And because avocado is the base for the dressing dressing this salad is oil free. It's also gluten free, and plant based so everyone can enjoy it!

This potato salad is a great side dish or you can make a big batch and top with tempeh bacon or toss in some chickpeas for a healthy entrée option. Switch up the herbs if you like, cucumber may be a wonderful addition as well. Have fun with it. This is your kitchen, your dish. Play, experiment and let me know what you come up with!

Herbacious Potato Salad

Author | Date

• prep time: 15 minutes
• cook time: 25 minutes
• total time: 40 minutes

Servings: 6 to 8

Ingredients:

• 4 lbs potatoes
• 1 medium zucchini
• 1 medium haas avocado
• ½ bunch parsley (about 1 cup stems and all)
• ¼ C dill
• ¼ C chives
• 1 1/2 tsp salt
• ½ C white wine vinegar

Garnish

• ¼ C parsley
• 1/8 C dill
• 1/8 C chives

Instructions:

1. Peel and cut the potatoes into bite sized pieces, making sure that the pieces are as close to the same size as possible. Once cut put the potatoes in a saucepan and cover with cold water adding a few teaspoons of salt.
2. Bring the water to a boil and cook the potatoes until tender, around 15 minutes. Drain the potatoes and let cool.
3. While the potatoes are cooking make the dressing by placing all the dressing ingredients into a high speed blender or food processor and blend until smooth.
4. Once the potatoes are cooled toss the potatoes in enough of the dressing to evenly and generously coat the potatoes. When you are ready to serve the potato salad garnish with the remaining herbs. The potato salad can be left in the fridge for up to five days. The dressing up to a week in the fridge.