Fresh Spring Potato Salad

Prep Time: 10 minutes - Cook Time: 20 minutes - Servings: 8 servings

For the dressing:

1 tsp La Baleine Essentiel Sea Salt

1 tsp freshly cracked black pepper

2 tbsp red wine vinegar

2 tbsp Dijon mustard

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 tsp lemon juice

For the potato salad:

2 lbs. baby potatoes, sliced (can be a mix of yellow and red)

1 tsp La Baleine Essentiel Sea Salt

1 tsp freshly cracked black pepper

1 cup steamed peas

1 cup cooked asparagus

1/2 cup diced green onion

Italian parsley, for serving

Lemon wedges, for serving

Place sliced potatoes in a large pot and add enough water to completely submerge them. Cook over medium heat until the water boils, then cook another 3-5 minutes until the potatoes are fork tender.

Drain potatoes well in a colander and cool with cold water. Pat dry and transfer to a large bowl. Add La Baleine Essentiel Sea Salt and freshly cracked black pepper.

In a small container, make the dressing. Combine La Baleine Essentiel Sea Salt, freshly cracked black pepper, red wine vinegar, Dijon mustard, extra virgin olive oil, minced garlic, and lemon juice. Whisk until well combined.

Add dressing, peas, asparagus, and green onion to the bowl of potatoes. Mix everything well, until the potatoes are evenly coated with the dressing.

Top with Italian parsley and garnish with lemon wedges and serve.