Green Potato Salad

INGREDIENTS

kosher salt

baby potatoes

~1 packed cup of fresh basil

~1/2 packed cup of fresh parsley

1 big handful of spinach

1/4 cup olive oil

lemon juice

fine grain sea salt

pepper

red chili flakes

1 large clove of garlic, roughly chopped

lemon zest

METHOD

1. Bring a pot of water to a boil. Add the basil, parsley, and spinach to the pot and blanch for about 15 seconds. Remove herbs and spinach from water and transfer to a blender or food processor.

2. Add ~1 tablespoon of kosher salt to the water and drop in the potatoes. Cook until tender. Drain and set to the side.

3. While the potatoes cook, prepare the green sauce. To the herbs and spinach, add lemon juice (start with 1/2 lemon), 1/4 cup olive oil, garlic, salt, pepper, and chili flakes to taste Blend everything together. Taste and adjust for seasoning.

4. Place potatoes in a large bowl and pour some (or all) of the sauce over it. Add lemon zest and toss everything together. Taste and adjust for seasoning (I added more salt, pepper, chili flakes, and lemon juice).