Step 1

Place the potatoes in a large pot and cover with cold water. Once the water comes to a boil, simmer the potatoes for 15 minutes or until fork tender.

Step 2

While the potatoes are cooking, thinly slice the green onions, mint and parsley. Add them into a large mixing bowl with the lemon juice, olive oil, salt and pepper. This will be the dressing for the potato salad.

Step 3

Strain the potatoes, and wait until they are cool enough to handle. Quarter the potatoes and add them into the bowl and combine with the dressing. Add more salt or pepper if needed. 

Step 4

Place the bowl in the refrigerator and serve chilled. Garnish with mint or parsley sprigs.


10 baby Yukon or Red Potatoes

1 bunch of Green Onions

1/3 Cup of Mint

1/3 Cup of Parsley

4 tbsp. of Olive Oil

Juice of 2 Lemons

1/3 Cup of Parsley

1 tsp. of Sea Salt

1 tsp. of Black Pepper









Tips and Tricks

Tip #1

Dress the potatoes with the dressing while they are warm, this will let the potatoes absorb the most amount of flavor.


Tip #1

Because this recipe has no mayonnaise or dairy, it makes a perfect accompaniment to any outdoor barbecues or picnics.