Herb: The potato salad

I wish I had a better recipe for this, but I don’t because I’ll usually make it up with whatever I have a home, but this is kind of the idea:

1. Boil potatoes in salted water until cooked, let cool until at least room temperature (This can be prepped ahead of time, keep in fridge until you are ready to use them).
2. Make a vinaigrette (1 part vinegar of your choice, 3 parts olive oil, start with 1 tsp dijon and add more depending on how punchy you want it), Add seasonings: salt, pepper (honey, optional) lemon zest and garlic powder.
3. Roughly chop whatever herbs you have on hand (I used parsley, dill & chives) and add to the vinaigrette.
4. Add any other vegetables you’d like, here I used some thinly sliced cabbage and sliced pickles, I also often use spinach or rocket (arugula).
5. Add potatoes to the herb mixture, adjust with additional oil & vinegar if needed. Salt & pepper and enjoy with your favorite protein!