Ingredients
2 pounds of huckleberry gold potatoes
2 tablespoons kosher salt
olive oil to coat
4 tablespoons fresh chives, chopped
6 tablespoons fresh dill, chopped
1/4 cup fresh parsley, chopped
to taste salt and pepper
Directions
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In a saucepan, cover the potatoes in cold water, add salt and bring to a boil uncovered. Reduce to simmer and cook for 15 to 20 minutes until fork tender.
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Drain and cover with a dish towel for 10 minutes. Then toss with the olive oil and fresh herbs and salt/pepper.
- Tags
- Sides Vegan Vegetables
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