1tbspchampagne vinegar(red wine vinegar will work here, too)
juice + zest of 1 lemon
½tspsea salt
½tspblack pepper
Salad -
½pickled red onions- if you’re a baller, you can pickle your own. I usually rely on the whole foods salad bar for these
1tbspfresh chiveschopped
1tbspfresh parsleychopped
micro greensoptional
pea shootsoptional
Instructions
Preheat the oven to 425° F.
Toss the potatoes with oil and spices, and arrange on a parchment-lined baking sheet. bake for 20-30 minutes, depending on how crispy you like your potatoes. Once done, let them cool completely.
Meanwhile, whisk the dressing until smooth. Add more water as needed. Then, toss the potatoes and remaining salad ingredients with the dressing. *This is best served cold or room temperature!