Herbaceous Vegan Potato Salad

Place the baby potatoes in a pot of water and bring it to a boil. From the moment you put the potatoes in the water, cooking time should take approximately 20 minutes. Check for doneness by inserting a knife into a potato – if it slices through effortlessly, they are ready.

Drain the water and transfer the potatoes to a separate bowl to cool slightly.

While waiting, prepare the easy "dressing" for your potato salad. In a bowl, combine crushed garlic, chopped fresh herbs (parsley and dill), avocado oil, fresh lemon juice, a pinch of pink Himalayan salt, and freshly cracked black pepper. Stir the dressing mixture well and set it aside.

Once the potatoes are no longer scorching hot, cut them in halves and place them in a mixing bowl. Add a small amount of pink Himalayan salt to the potatoes and stir gently.

Pour the prepared dressing over the potatoes and carefully toss to coat. Taste a potato to determine if it requires any additional salt and pepper. Adjust seasoning if necessary.

Cover the bowl and place it in the fridge until you're ready to serve. Before serving, make sure to give the potato salad a good stir, as some of the dressing may have settled at the bottom of the bowl.

Serve and enjoy your creamy lemon herb baby potato salad!