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Blend Oat, Argan & Zi
Cao 25 oz
(serves approximately 2)
Warm weather calls for picnics, and a standard dish on the table is potato salad. This simple recipe is a spring version that highlights the new greens in the gardens. It's a dish of bright green that looks and tastes like spring!
4 cups chopped potatoes
4 tbs greek yogurt
1 tbs dijon mustard
1 cup coarsely chopped scallions, or chives, or ramps or arugula--any fresh-from-the ground spicy green will work.
¼ tsp salt
1. Boil potatoes until soft 10-15 minutes then strain water and put potatoes into a bowl.
2. With a food processor or blender combine yogurt, mustard, greens and salt
3. Pour garden green dressing over potatoes and mix to coat evenly.
-If you can't decide which garden green to use, combine all the greens and taste the varieties of spice.
-This dressing makes a wonderful dip for vegetables, spread for sandwiches, or add a squeeze of lemon juice to make a salad dressing.