Healthier potato salad recipe with cider vinaigrette, sun-dried tomatoes and fresh herbs
Boil the jewel yams (or red potatoes) until very tender when poked with a fork, about 20 to 25 minutes. Transfer to a cutting board and allow them to cool. Once cool enough to handle, chop the potatoes into bite-sized chunks.
While the potatoes are cooling, prepare the rest of the recipe. To do so, whisk together the mayonnaise, avocado oil, mustard, garlic, vinegar, parsley, dill, sea salt, and chopped kalamata olives and sun-dried tomatoes in a large mixing bowl.
Add the chopped yams and stir well to combine.
Taste potato salad for flavor and add more sea salt, mustard, lemon juice, and/or dill to taste.