INGREDIENTS

Potatoes:

1 ½ lb red or multicolor potatoes - cut into inch size pieces (if potatoes are really small, you can just cut them in half or quarters or leave them whole)

1 Tb sea salt

4 cups of water

Veg:

1 ear of shucked corn on the cob - corn removed from cob

2 tsp butter or coconut oil

1 tsp smoked paprika (or any paprika)

1 jalapeño - small dice

2 Tb red onion - small dice

1 small green bell pepper cut into ½ inch pieces

Vinaigrette:

¼ cup apple cider vinegar

1 Tb dijon mustard

1 Tb maple syrup

½ cup extra virgin olive oil

1 Tb miso (or ½ tsp salt)

Handful of fresh basil leaves

Several lemon verbena leaves (4-5)

Fresh cracked pepper to taste

Garnish:

Handful of Tarragon leaves - chopped

Handful of Basil - chopped

(separate half of chopped herbs)

1. In a medium pot add salt to water, add potatoes and bring to a boil - bring back down to a simmer and cook until they are tender enough to easily go through with a fork. Once cooked, strain potatoes in a colander and set aside. Do not rinse potatoes.

2. Add butter or coconut oil to a sauté pan on medium high heat - allow the oil to get hot and add in the corn and jalapeño if using. Stir for a couple minutes until corn begins to get golden. Add in the smoked paprika and stir to incorporate. Sauté 1-2 minutes longer. Add in a pinch of salt and fresh cracked pepper then remove from heat and set aside.

3. Add all vinaigrette ingredients into a blender and blend until smooth. It should be a nice green color.

5. In the bowl with the vinaigrette, add in the potatoes, corn and jalapeño, green bell pepper, red onion, half of the chopped herbs, fold the ingredients together using a wooden spoon or spatula. Add any additional salt or pepper to taste at this time.

6. In a serving bowl, plate the potato salad and sprinkle over the remaining chopped herbs to garnish. Enjoy warm or after refrigerating for a few hours or overnight!