Simple, Light, and Luscious Potato Salad

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Oh, my friends, it’s been a heck of a summer. Good weather since March, and the sunshine continues. At the farmer’s market there are lots of little potatoes appearing along with all the summer regulars. Combined with some Styrian Pumpkin Oil (fancy, I know, but my man knows the way to this lady’s heart), champagne vinegar, and whole grain mustard, and these little potato buddies are your new best friends for simple late summer side dishes on hot days. 

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What you need:

8 baby potatoes, quartered and boiled until tender (not mushy. Don’t nobody like a mushy potato)

1 huge, heaping Tbsp of whole grain mustard

1-2 Tbsp champagne vinegar (depending on how much tanginess you like)

2 Tbsp Pumpkin Seed Oil (or high quality dark, dark, olive oil)

Salt and Pepper to taste

IMG_9379IMG_9386 After you’ve boiled your potatoes, rinse them immediately with cold water. Combine oil, vinegar, and mustard in a bowl. Mix liquid and potatoes and salt and pepper to taste! That’s it. For reals. AND, keep this in the fridge overnight and it’s even better tasting once the potatoes have had a nice chance to marinate. IMG_9390 

 Eat and enjoy the rest of the summer, my friends! 🙂

 

 

 

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