Potato Salad With Mustard Vinaigrette

A lighter version of the summer classic. Just some potatoes and herb greens and flowers from the garden.

Servings: 4 Prep Tim: 10 minutes Cook Time: 15-20 minutes

Ingredients

• 6 Yukon Gold potatoes

• 1/2 cup broccoli or rocket flowers, rinsed and patted dry

• 1/2 cup broccoli or other garden green, minced

• green onions

  For the Vinaigrette

• 1 T. Dijon mustard

• 1 1/2 T. white wine vinegar

• 1 T. fresh lemon juice

• 1/2 cup olive oil

• Fresh ground pepper

• Salt

Instructions

Scrub potatoes to remove dirt. I do not peel my potatoes unless I am serving them to people whose digestive conditions don't allow them to eat peels. Cut potatoes into 1/2 inch chunks, removing any bruises.

1. Transfer potatoes to a large pan and cover with water. Add 1/2 tsp salt. Bring water to boil, add potatoes, then reduce heat to simmer over low. Simmer until fork tender: 10 - 20 minutes depending on the size of your potato chunks.

2. Drain and cool the potatoes. Use the potato water for your garden or plants!

3. In a small bowl, whisk together ingredients for vinaigrette until thoroughly combined.

4. Toss potatoes with minced greens and vinaigrette. Sample your creation, add more salt and pepper or dressing as desired. Garnish with blossoms and green onions or chives.

Recipe Energetics & Healing Properties

Potatoes are sweet, neutral and grounding, the greens and vinaigrette provide the pungent flavor, bitter and sour flavor to stimulate and warm the digestive system.

Happy noshing.