Potato Salad from Scott Rice, Deputy University Counsel-University System

Scott’s Potato Salad

• 1 1/2 pounds of small red or Yukon gold potatoes (or mix)
• 1 teaspoon Dijon mustard
• 3 tablespoons white wine vinegar
• 2-3 tablespoons fresh lemon juice (depending on tastes)
• 1/4 cup extra virgin olive oil
• 2 cloves of garlic, finely chopped
• 1/2 cup shredded carrot
• 1/4 cup of chopped chives or green onion
• 1/4 cup chopped dill
• Fresh sea salt and coarse ground black pepper to taste

Cut potatoes into bite-size pieces and boil for 10 to 15 minutes, until soft. Don’t cook too long or they will fall apart. Mix together dressing: vinegar, mustard, lemon juice, garlic and oil. Add dressing to potatoes and mix. Add carrots, herbs, salt and pepper. Mix and let rest in the fridge for at least 30 minutes. Overnight is even better. This recipe can easily be doubled to accommodate more hungry people.