Insalata di patate alle erbe

Ingredienti

• 1.5 lbs Baby Potatoes, cut in half (red or yellow work. Other waxy potatoes cubed works as well)
• 5 Garlic cloves, crushed
• 1/2 cup Fresh Parsley, chopped
• 1/2 cup Fresh Cilantro, chopped
• 1/3 cup Fresh Mint, chopped (you can use basil in addition or instead of.)
• 1/3 cup Fresh Dill, chopped (optional)
• 1 Small red onion, finely chopped
• 4 Stalks of celery, finely chopped
• 1 Lemon's juice
• 1/3 cup Olive oil
• 1.5 tsp Coarse Salt (Taste and add more if needed)

Preparazione

1. 1

   Add the halved baby potatoes into a pot of boiling salted water. Boil until fork-tender. This should take 10-15 minutes. Do not overboil to avoid mushiness.

2. 2

   In the meantime, have all your herbs finely chopped. I typically use 3 herbs. Cilantro and parsley are always used and I alter beteen mint, basil, or dill depending on what I have. You can also add all of them if you choose.

3. 3

   When the potatoes are ready, add them to a large bowl and let it slightly cool for 2-5 minutes.

4. 4

   To the potatoes, add the crushed garlic, herbs of choice, red onion, celery, olive oil, lemon juice, and salt.

5. 5

   Gently mix this together avoiding smashing the potatoes but enough to incorporate all the ingredients.

6. 6

   At tis point, taste to adjust if any more salt, lemon juice, or olive oil is needed.

7. 7

   Enjoy room temperature or chilled. This stays fresh for up to 5 days in an airtight container stored in the fridge.