Zingy Purple Potato Salad
2 lbs of baby potatoes
1 tbsp white wine vinegar
3 tbsp extra-virgin olive oil
juice of 1/2 a lemon
1 garlic clove, finely minced
1 tsp Dijon mustard
3 spring onions, finely chopped
handful of dill and basil, roughly chopped
Place the potatoes in a pot of cold water, cover, place over high heat and bring to a boil. Simmer until the potatoes are tender when pierced with a fork. Drain the potatoes and slice in half lengthwise.
When the potatoes are cooking, prepare the dressing. Whisk together the vinegar, oil, lemon juice, garlic, mustard, spring onions, and herbs. Season with salt and pepper.
Pour the dressing over the cooked potatoes and gently toss until everything is combined.
Rest of the week
May 27 Ordered Greek food; Salted Cashew Dulce de Leche bars
May 28 Ordered pizza in for the kiddies and friends; Neiman Marcus chocolate chip cookies for Maddie's charity bake sale
May 29 Barbecued chipotle pork tenderloin and salmon with grilled lettuce salad
May 30 Grilled rainbow trout with purple potato salad