Name: Lemon and Herb Potato Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: Dressing:; 5 Tbsp. olive oil; ¼ cup fresh lemon juice; 1 Tbsp. lemon zest; 1 garlic clove, minced; 1 tsp. Dijon mustard; 1 tsp. sugar; 1 tsp. salt; ½ tsp. black pepper; Salad:; 2 lbs. baby potatoes; 1 Tbsp. salt; 1 cup chopped green onions; ¼ cup chopped fresh parsley; 2 Tbsp. chopped fresh thyme

Ingredients

Scale

Dressing:

5 Tbsp. olive oil

1/4 cup fresh lemon juice

1 Tbsp. lemon zest

1 garlic clove, minced

1 tsp. Dijon mustard

1 tsp. sugar

1 tsp. salt

1/2 tsp. black pepper

Salad:

2 lbs. baby potatoes

1 Tbsp. salt

1 cup chopped green onions

1/4 cup chopped fresh parsley

2 Tbsp. chopped fresh thyme

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Instructions

Combine all dressing ingredients in a pint-size mason jar, cover, and shake until incorporated.
Bring 4 quarts of water to boil in a large pot while you chop the potatoes in half. Once the water is boiling, add salt and the halved potatoes. Cook for 5 minutes and drain.
Transfer potatoes to a bowl or 9x13 pan and pour half of the dressing over the hot potatoes. Stir to distribute dressing. Allow them to marinate for 30 minutes.
Top with green onions, parsley, and thyme. Pour remaining dressing over potatoes and gently stir all together. Serve at room temperature. Store leftovers covered in the fridge.