This delightful potato salad has been reimagined to bring a new health benefit from cooling the potatoes overnight.

Please find all the SUMMER picnic recipes HERE.

Scale

2 pounds small new potatoes, halved for baking

1 dried chili (optional)

2 tbsp olive oil (can use chive oil as previously shared)

Sea salt & freshly ground black pepper

1–2 tsp whole grain or Dijon mustard

1 tbsp lemon juice

1 tsp diced preserved lemons

1/4 cup diced raw beets or radish

1/2 cup peeled cucumber (optional)

1/2 cup pickled red onions (optional)

1/4 cup grated carrots (optional)

1/2 cup green Castelvetrano olives or kalamata olives

1/2 cup fresh herbs: parsley, dill, and chives

Optional: capers for extra briny kick

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Roast: Preheat oven to 425°F (220°C). Toss potatoes with olive oil, salt, and pepper. Roast for 25-30 mins until golden and crispy. Cool completely.
Chill: Transfer to an airtight container and refrigerate overnight to form the resistant starch in the potatoes.
Assemble: The next day, slice the potatoes into quarters. Mix the potatoes with mustard, preserve lemon, lemon juice, pickled onion, carrots, beets, and herbs. Toss gently and season to taste.
Please see the tips in the post if you are going to travel and serve it later at a picnic.
Serve & Enjoy: Perfect cold or at room temp – versatile for any meal! 🥗✨