Ingredients
Serves 4

2 lbs baby potatoes
1 bunch scallion, chopped
1/4 cup dill, chopped
1/4 cup parsley, stemmed and chopped
2 tbsp whole grain mustard
2 tbsp dijon mustard
2 tbsp olive oil
1 tsp honey
1 tbsp white wine vinegar
1 tsp salt
fresh cracked pepper 

Steps

Wash and scrub your baby potatoes, then place in a medium pot and cover with water. Add a palmful of salt to the water, it should taste like ocean water, this will give the potatoes constant seasoned flavor. Bring to a boil and allow to simmer for 10-15 minutes. Check with a fork, when it easily slides through they are done, you don’t want them falling apart. 

Meanwhile, chop your herbs and scallions and set aside. In a large bowl, stir mustards, honey, vinegar, and then slowly drizzle and whisk olive oil. Season with salt and freshly cracked pepper.

Drain the potatoes and allow them to slightly cool, then cut them in half or quarters depending on their size. They should still be hot because the steam will help coat them in the dressing. Once fully coated, toss in herbs and scallions, reserving some to top off the salad. Plate in a medium bowl and top with garnish and flaky salt. 

Source Recipes

Source offers a weekly Farm Box of fresh organic produce and an assortment of pantry staples sourced from farms that adhere to sustainable, regenerative practices. Recipes are designed to highlight the freshest seasonal items offered in the box. Shop or learn more here.