Potato Salad. Honestly one of the most Summery dishes there is, and oh so perfect for all these family gatherings and backyard BBQ’s that we are having these days.

I love potatoes! I feel like the get a bad name because they are carbs, but lets be real, potatoes are an earth food and a gift from Mother Nature herself. They are full of fiber, have half your day’s worth of vitamin C, and more potassium than a banana. And it doesn’t stop there, they are actually full of antioxidants and minerals, and are naturally fat-free. Boom. Nothing to fear!

This recipe is awesome because its basic, full of flavor, and is easily adaptable to your preferences and/or what you have on hand. And if you loooove a creamier potato salad, I’ve added an option to add mayo if you like. Otherwise, this recipe is mayo free!

What You’ll Need…

• 3 lbs of baby potatoes (feel free to use bigger potatoes and cut them to your desired size)

Dressing…

• 1/2 cup lemon juice (about 2 lemons)

• 4 Tbsp Olive oil (If you want to use mayo, do 2 tbsp olive oil, 2 tbsp mayo)

• 2 cloves garlic, chopped or minced

• 1 heaping tsp dijon

• 1/2 tsp salt + more to taste

• 1/4 tsp black pepper

• large handful of fresh basil, chopped

• large handful of fresh dill, chopped

• 3 scallions, chopped (1/3 cup red onion could also work)

What You’ll Do…

Bring a large pot of water to a boil. Cut your potatoes to your desired size, then boil until fork tender (these small potatoes only took about 5 minutes). While potatoes are boiling, combine first 6 dressing ingredients (saving fresh herbs until before serving). When potatoes are fork tender, drain off water, and in a large bowl, toss with the dressing. Once potatoes have cooled slightly, toss with fresh herbs and serve! Tag me in your creations on insta @katiewebbernyc! Enjoy!!