Memorial Day at the farm is all about gathering outside, firing up the grill, and celebrating the simple joys of fresh food and fresh air. This recipe puts your garden to work with lots of fragrant fresh herbs. It’s picnic-friendly, easy to scale, and guaranteed to be a crowd-pleaser.

Grilled Potato & Herb Salad

Ingredients

• 2 lbs baby potatoes (Yukon Gold or red)
  1 small red onion, sliced thick
  2 tbsp olive oil
  Salt & pepper
  2 tbsp fresh parsley, chopped
  1 tbsp fresh dill, chopped
  1 tbsp fresh chives, chopped
  1 tsp fresh thyme leaves
  
  For the lemon herb vinaigrette:
  1/4 cup olive oil
  Juice of 1 lemon
  1 tsp Dijon mustard
  1 garlic clove, finely minced
  Salt & pepper, to taste

Instructions

1. Grill the veggies: Toss potatoes and red onion with olive oil, salt, and pepper. Grill over medium-high heat (use a grill pan or foil) until slightly charred and tender, about 15-20 minutes.

2. Make the vinaigrette: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.

3. Assemble the salad: In a large bowl, gently toss the potatoes with the vinaigrette. Add fresh herbs and toss again. Taste and adjust seasoning as needed.

4. Serve it up: Can be served warm, room temp, or chilled. Garnish with extra herbs and a lemon wedge for a fresh finish.