recipe adapted from Dragon's Kitchen
10 medium red potatoes, cut into cubes
1/4 cup fresh parsley, finely chopped
1/2 cup chives, finely chopped
1 1/4 cup mayo
juice from 1 lemon
1 tbsp lemon zest
1 tbsp balsamic vinegar
salt and cracked pepper
Cook potatoes in a large pot of salted water until tender. Drain and allow to cool to room temperature.
In a large bowl combine the herbs, mayo, lemon juice, zest and balsamic. Salt and pepper to taste.
Fold potatoes into the herb mayo mixture. I like to break my potatoes up a bit as I stir.
You can serve this immediately or refrigerate and then serve. It's up to you.
