My version of a great potato salad is tangy and bright with a kick of freshness and just the right amount of salt. No gloppy mayo here. This simple dish is good, clean, eatin’!

Farm Fresh Potato Salad

• 1 1/2 lbs Red Gold potatoes, halved (could also use Red Bliss)
• 1 Alisa Craig onion, minced (if you can’t get mild, fresh onions, use shallots)
• 1/4 C fresh parsley, chopped
• 1/8 C fresh chives, chopped
• 2 T olive oil
• 1 T whole grain mustard or spicy brown mustard
• 1 tsp Dijon mustard
• 1 T apple cider vinegar
• kosher salt and black pepper, to taste

1. fill a large pot with 1-2 inches of water and fit with a steamer. Bring water to a boil. Place the halved potatoes along with your discared onion scraps in the steamer. Cover and steam until tender, about 12-14 minutes
2. in a large bowl, whisk the onions and herbs together with the oil, two types of mustard, vinegar and salt and pepper
3. add the cooked potatoes to the bowl while still hot and toss to combine
4. serve warm or at room temp

If you prefer your potato salad more gooey, you can double the recipe for the dressing. You can also cut the potatoes smaller and/or partially mash a few chunks.