Servings: 4
INGREDIENTS
- 20 baby gold potatoes, cut into 1" slices
- ¾ cup olive oil
- ½ teaspoon coarse salt
- ½ teaspoon ground black pepper
- 2 tablespoons parsley, chopped
- 2 tablespoons dill, chopped
- 3 scallions, chopped
- ½ red onion, cut into thin half moon sliced
- ½ lemon, squeezed
INSTRUCTIONS
- Place the potato slices in a medium size pot, add water and a pinch of salt and bring to a boil.
- Lower the heat just enough to prevent the water from splashing and continue cooking the potatoes until tender, but not too soft (about 15 minutes). Drain and cool off.
- Mix the rest of the ingredients in a bowl and set aside for 5 minutes.
- Add the potatoes, mix gently and serve.