According to my mom, who can be quite discerning, this is the best potato salad she’s ever had (and trust me, she is not saying this because I’m her daughter!)
The most crucial part of this potato salad is the fresh herbs. During the growing season there is such a bounty of fresh herbs. Don’t be afraid to experiment with all sorts, even those you‘ve not tried or heard of before. You simply can’t go wrong!
680 gr (1 1/2 lb) mini potatoes
1 tbsp grainy mustard (or to taste)
1 large or two small celery stick with leaves, finely chopped
1 granny smith apple, finely chopped
2 green onions, sliced
2 - 3 little hot peppers (Thai, Cayenne, Serrano, etc..), finely chopped
Veganese or mayonnaise
juice from 1/2 lemon
Himalayan, grey, or sea salt
Big handful of mixed herbs, chopped (I used: lemon verbena, lemon thyme, thyme, mint, gold oregano, greek oregano, curry, Thai basil, curly & flat parsley, chive, four types of sage)
Place potatoes and eggs in a pot covered with water. When the water starts to boil, set the timer for 5 - 6 minutes. Once cooked, remove eggs and set aside. Continue to boil the potatoes until fork tender.
Meanwhile, combine all ingredient in big bowl. When potatoes are done, rinse in cold water, then cut in half or bit-size pieces. Slice eggs and add to bowl along with the potatoes. Mix well and serve.
Serves four to six as a side dish, three as a main.
Buen provecho !
BENEFITS: Fresh herbs have a wealth of protective polyphenols — plant compounds with potent antioxidant and anti-inflammatory effects. They are also cancer-fighting, improve brain performance, soothe IBS, are full of antioxidants, and have significant amounts of the essential vitamins A, C and K.