Warm Potato Salad

Ingredients

Total Yield: 2 servings

• 454 g (1 lb) potatoes, washed, peeled, and cut one-inch chunks

• 18 g (1 Tbsp) sea salt

• 4 sprigs fresh thyme

• 1 fl oz (2 Tbsp) extra virgin olive oil

• 57 g (2 oz) scallions, trimmed, thinly diagonally sliced (about 2 bunches)

• ¼ tsp sea salt

  Dressing

• 11 g (1 Tbsp) chopped red onion

• 1 fl oz (2 Tbsp) apple cider vinegar

• 2 tsp Dijon mustard

• 1 tsp agave syrup

• ½ tsp sea salt

• ¼ tsp ground black pepper

• 2 fl oz (¼ cup) extra virgin olive oil

  Garnish

• 29 g (1 oz) chopped parsley

• 2 tsp chopped tarragon

Prep Method

1. In a 1-gallon pot, combine potatoes, salt, thyme sprigs, and water. Cover the pot and bring the contents to boil. Lower heat, remove cover, and simmer until potatoes are tender. Drain potatoes and remove thyme sprigs. Transfer potatoes to a medium-size bowl.

2. In a sauté pan, heat oil over medium flame. Add scallions and salt and lower heat. Sweat scallions until tender. Set aside.

3. In a blender, combine all dressing ingredients until creamy.

4. Combine dressing with cooked potatoes while still warm.

5. When cool, add scallions, parsley and tarragon. Mix to combine. Season to taste with salt and pepper.