2poundsunpeeled organic red potatoes, scrubbed and cut into 1-inch chunks
1cupseedless cucumber, diced
½cupred onion, finely diced
¼cupfreshly squeeze lemon juice
¼cupTerra Delyssa Organic Extra Virgin Olive Oil
1clovegarlic, minced
1tablespoonfresh dill, roughly chopped, plus more for serving
1tablespoonfresh oregano, roughly chopped, plus more for serving
sea salt and black pepper, to taste
Instructions
Place the potatoes in a medium saucepan and cover with water. Season generously with salt and bring to a boil. Cook until the potatoes are fork tender, about 12-15 minutes. Drain and cool.
Meanwhile whisk together the olive oil, lemon juice, garlic and fresh herbs. Salt and pepper, to taste.
Once the potatoes are cooled, add the potatoes, cucumber and red onion to a large serving bowl. Toss with the dressing. Serve immediately at room temperature or refrigerate and served chilled. Top with fresh herbs when serving.
Notes
other varieties of potatoes will also work, I just prefer red