Fresh Vegetables Potato Salad

Fresh Vegetables Potato Salad

Ingredients:

• 2 pounds potatoes (Yukon Gold or red potatoes work well)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill (optional)
• 1/2 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 teaspoon lemon juice
• Salt and pepper to taste

Instructions:

1. Cook the potatoes:
   • Wash and peel (if desired) the potatoes.
   • Cut them into bite-sized pieces.
   • Place the potatoes in a large pot and cover with cold water.
   • Add a pinch of salt and bring to a boil.
   • Cook until the potatoes are fork-tender, about 10-15 minutes.
   • Drain and let cool.
2. Prepare the vegetables:
   • In a large bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, shredded carrots, parsley, and dill (if using).
3. Make the dressing:
   • In a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, lemon juice, salt, and pepper.
4. Assemble the salad:
   • Add the cooled potatoes to the bowl with the vegetables.
   • Pour the dressing over the salad and gently toss to combine.
5. Chill and serve:
   • Refrigerate the salad for at least 1 hour before serving to allow the flavors to meld.
   • Serve chilled and enjoy!

Feel free to customize this recipe by adding other fresh vegetables or herbs to suit your taste. Enjoy your fresh and flavorful potato salad!