Love's bomb potato salad

It seems like we jumped the gun on barbeque food considering this week’s crummy weather- but it was a smoking 27 degrees outside when we first piloted this last week, I swear.

See below for the recipe for our bomb potato salad:

*Recipe satisfies 6 ravenous barbeque guests

6-8 Large white potatoes, peeled and cubed

4 radishes, thinly sliced

1 stalk celery, diced

1/4 each fresh dill and parsley, coarsely chopped

1/2 cup shallots, finely minced

1/4 cup extra virgin olive oil

2 table spoons triple crunch mustard

freshly ground pepper

kosher salt

1. bring potatoes to a boil in salted water, cover and let boil for 15 minutes

2. while the potatoes are boiling, prepare radishes, shallots, celery and herbs

3. in a large mixing bowl, combine herbs, oil, mustard and vinegar using a whisk

4. strain potatoes and add the above mixture immediately

5. let the dressed potatoes cool for 30 minutes or until they reach room temperature

6. add the radish and celery, mixing with a rubber spatula

7. season with freshly ground pepper and kosher salt, to taste