This is a really simple and quick potato salad. I take it on picnics with cold meats and biscuits. In fact, the leftovers would be great on a picnic with a few slices of pork and some leftover biscuits if you have any! We took it rock climbing the next day. The potatoes get more flavorful as they spend more time with the lemon, herbs, and oil. I recommend making it the day before you plan on eating it. Make sure you don’t overcook the potatoes so they remain firm enough not to crumble.

Lemon and Herb Fingerling Salad

2 pounds fingerling potatoes, cut into about 3/4 inch pieces
1/4 cup lemon juice
zest of one lemon
1 cup chopped shallots
1/2 cup chopped green onion tops
1/2 cup chopped parsley
1/2 cup olive oil
2 tbsp red wine vinegar
salt and pepper to taste

1. Boil potatoes in salted water for about 15 minutes until soft enough to pierce with a knife but still somewhat firm.
2. Drain and cool.
3. Meanwhile, in a large bowl, cover the shallots in lemon juice. Marinate for 10 minutes.
4. Combine the rest of the ingredients with the marinated shallots. Fold cooled potatoes into the dressing.

Total time: 30 minutes