This recipe is like a warm potato salad with bright spring flavors. The key is to very slightly overcook the potatoes so they are soft enough to mash slightly with a spoon as you toss the ingredients together.
1 pound potatoes (fingerling, red potatoes, purple potatoes, yellow potatoes - any soft skinned potato works well)
1/4 cup olive oil
2 spring onions or scallions, thinly sliced
1/8 cup cilantro
1/8 cup parsley
3 stems of mint, stem removed
1/2 lemon, zest only
Salt and pepper
1. Place the potatoes in a medium sized pot. If they are small keep them whole, if not, cut in similar sized pieces. Cover with cold water and season very generously with salt. Bring to a boil and reduce to a simmer. Cook until the potatoes are very tender, almost falling apart (you should be able to easily break them apart with the edge of a spoon). Drain and let cool for 5-10 minutes in the pot.
2. Meanwhile, roughly chop the cilantro, parsley, and mint and set aside. While still slightly warm, toss the potatoes with the olive oil and break apart with the side of a spoon and toss until the oil is sticking to the potatoes. Add in the herbs, green onions, and lemon zest, season with salt and pepper to taste, and that's it! These potatoes are a great spring side dish with just about any meal.