A Classic summer side dish that is light and herby with the perfect balance of textures.
Wash and cut potatoes into large chunks placing in a soup pan or stock pot. Cover potatoes with cold water. Add 2 tbsp salt and bring to a boil. Once boiling cook for 8-10 minutes or until tender with a little bit of resistance in the center. Drain potatoes in colander and let cool. Potatoes will continue to cook while draining.
*Please use as many organic ingredients as possible.*