RECIPE | CREAMY HERB POTATO SALAD

This week I'll be featuring two different recipes using the same herbs - chives and dill! Using the same ingredients in two separate meals is a great way to save money, reduces waste and leads to a more sustainable lifestyle. Food waste in landfills releases greenhouse gases into our ozone adding to global warming. It may not contribute as much gas as animal agriculture but it's still a factor.

Now onto this Creamy Herb Potato Salad that my husband introduced to me. Have you ever had a potato salad where the outside of the potato has flavour and the inside tastes bland? Well this is not that kind of potato salad - this is soaked in flavour! It's made with chives, dill, lemon juice, organic mayo, olive oil and red baby potatoes. The fresh ingredients take this dish to a whole new level that you cannot get with dried herbs. This dish is meatless and perfect for vegetarians too but it will really keep you full. Enjoy this recipe and I hope it becomes your new go-to recipe for potato salad.

SERVES 4 | PREP TIME 15 MINS | COOK TIME 15 MINS | CHILLING TIME 2 HOURS

• 1.5 LBS OF MINI RED POTATOES UNPEELED
• 1/2 A BUNCH OF FRESH CHIVES FINELY CHOPPED
• 1/2 A BUNCH OF FRESH DILL FINELY CHOPPED
• ZEST OF 1 LEMON
• JUICE OF 1 LEMON
• 1/2 CUP OF ORGANIC MAYO
• 1 TBSP OF EXTRA VIRGIN OLIVE OIL
• 1/2 TSP OF SALT

1. Prepare your ingredients as listed above.
2. Boil potatoes with skin on in a medium pot set on high heat for 15 minutes until you can easily pierce potatoes with a fork.
3. Strain the potatoes and cut them into small quarters. Transfer them into a large mixing bowl.
4. While potatoes are hot, season with lemon zest, lemon juice, salt and olive oil and combine.
5. Then add on your herbs and organic mayo and mix.
6. Allow this to chill in the fridge for 2 hours. Or if you're impatient like me, you can probably dig in after 1 hour but the flavours may not have absorbed as well.