Potato Salad (no mayo!)

Ingredients:

Potatoes:

2.5-3 lb red, fingerling, potatoes cut to 1-inch size chunks
4 sprigs fresh thyme
1 tablespoon + 1/4 teaspoon sea salt * DIVIDED
6 cups filtered water
2 tablespoon extra virgin olive oil
2 bunches scallions, thinly sliced on a diagonal
1/4 teaspoon sea salt

Dressing:
2 garlic cloves, rough chop
1/4 cup fresh lemon juice, 2-3 lemons
1 tablespoon dijion mustard
2 teaspoons pure maple syrup
1/2 teaspoon sea salt + more to taste
1/4 teaspoon black pepper
1/2 cup extra virgin olive oil

Garnish:
2 tablespoon fresh chopped parsley

Directions:

In a one gallon sized pot, combine potatoes, thyme, 1 tablespoon of sea salt, and water. Cover with a lid and bring to a boil. Lower heat to a simmer and let potatoes cook until fork-tender, about 7-10 minutes. Drain potatoes and remove thyme sprigs. Place cooked potatoes into a large bowl.

In a medium sized sauté pan, heat oil over medium heat. Add sliced scallions and 1/4 teaspoon of sea salt. Cook until tender, about 2-3 minutes. Remove from heat and set aside.

In a blender, combine garlic, fresh lemon juice, dijon mustard, maple syrup, salt, black pepper, and olive oil. Blend until smooth. Taste and adjust flavoring. Add more salt if needed.

Pour dressing over potatoes while they’re still warm and toss to combine.

When cooled, add scallions and parsley. Mix to combine.

Serve immediately or keep stored in refrigerator for 3-4 days.