This recipe is a healthier alternative to the traditional creamy potato salad recipe.

Yield: 6 servings

Ingredients:

1.5 lb bag EarthFresh Organic Baby Yellow Potatoes

2 cups spicy microgreen mix

2 cups spring pea microgreen mix

½ cup fresh dill, chopped

2 tbsp. (30 ml) olive oil

1 tbsp. (15 ml) white wine vinegar

½ tsp. (5 ml) lemon juice

Directions:

Place the potatoes into a pot of cold, salted water. Cover and bring the potatoes to a boil, reduce heat to a medium-low and simmer until tender, roughly 15 minutes. Drain and transfer the potatoes to a bowl allowing them to cool completely.

When the potatoes are completely cooled, cut into quarters and transfer back to the medium bowl. Whisk the olive oil, white wine vinegar and lemon juice together, add to the bowl of potatoes and gently mix.

Wash and dry the microgreens. Transfer to a bowl and toss with fresh dill. Add potatoes on top of the microgreens, dividing equally.

Serve and enjoy!