2 lbs (908g) mini potatoes (yellow, red, blue or mixed)
2 tbsp (30 mL) each fresh chopped; dill, parsley, chives
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) lemon juice
1 tsp (5 mL) Dijon mustard
1 tsp (5mL) lemon zest
1 tsp (5 mL) liquid honey
Sea salt and fresh ground black pepper to taste
Steam the potatoes over salted water until they are fork tender. Remove from heat and cool to room temp. Meanwhile, whisk together the olive oil, lemon juice, mustard, lemon zest, honey, sea salt and pepper. Taste, adjust as needed, and set aside.
Toss together the warm potatoes, dressing and fresh herbs in a bowl. Taste and adjust the seasoning if needed. Serve on a platter with the Gaucho Grilled Steaks and enjoy.
(Flavourful fresh herbs and a good hit of lemon zest really make these potatoes sing. For even more punch, toss the potatoes in the dressing while they are still warm they will really absorb the flavour.)
Quick Tip: The Mango Salsa is great with anything-mild, smoky or spicy off the barbecue. See what combinations you can come up with this summer.
Prep Time: 10 min. Total Time: 25 min.