When I’m in the meal prep rhythm, this Herbed Potato Salad is something I make for weekday lunches at home. I like to think of it as insurance that I will eat a fair amount of salad during the week.
It’s January and I AM READY TO GET BACK INTO MEAL PREPPING! Mark my words!
I’ve played around with this recipe over the years and landed on a combination of flavors I like. It reminds me a lot of my Grandma’s potato salad except she added a ton of mint in hers. It’s January and I don’t have fresh mint from my yard so parsley and green onions will do just fine in the green department.
It usually ends up in a bed of arugula with a bit of feta or goat cheese crumbled on top. Sometimes I finish it off with a splash of red wine vinegar and oil and that’s it. A very healthy lunch that can come together in a snap. The best part is that the salad gets better after a day or two, so save some leftovers!