Recipe: new potato salad with soft green herbs

Adapted from recipe on page 53 / Serves 4

2 scallions, roughly chopped
½ cup Sir Kensington’s Avocado Oil Mayo
Grated zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 ½ pounds small new potatoes, scrubbed
Roughly 2 cups of mixed fresh herbs (we used whole mint leaves, dill, celery leaves and tarragon sprigs)
 

1. Make the dressing: Put the scallions in the bowl of a food processor or in a blender, add the mayo and lemon zest and juice, and pulse to combine. With the motor still running, drizzle in the olive oil and process until smooth. Season to taste with salt and pepper. Set aside.
2. Put the potatoes in a large saucepan, add salted water to cover by 2 inches, and bring to a gentle boil. When the potatoes are just tender enough to be pierced through easily with the tip of a sharp knife, 10 to 12 minutes depending on size, drain in a colander.
3. When the potatoes are cool enough to handle, cut them in half and transfer to a bowl. Add half of the dressing and toss gently, taking care not to break the potatoes. Season to taste with salt and pepper. Let the potatoes cool completely.
4. When ready to serve, add three-quarters of the herbs, and the remaining dressing to the potatoes and toss to combine, shower the salad with remaining herbs.