Lemon Lavender Potato Salad

• 4 cups Russet Potatoes, Cubed
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons White Wine Vinegar
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Fresh Lavender Flowers, Minced
• 1/2 Tablespoons Fresh Rosemary Leaves, Minced
• 1 pinch Salt And Pepper

1. Add potatoes to a medium pot, cover with water and bring to a boil.
2. Once boiling, reduce to a simmer and cook until fork tender, about 20 minutes.
3. While potatoes cook, whisk together oil, vinegar and lemon juice in a medium bowl. Add herbs, salt and pepper.
4. Once potatoes are cooked, drain them and add them while hot to the bowl of dressing. Toss to combine and fully coat all the potatoes and season with more salt and pepper to taste.
5. Serve at room temperature.

russet potatoes, olive oil, white wine vinegar, lemon juice, fresh lavender flowers, rosemary, salt

Taken from tastykitchen.com/recipes/sidedishes/lemon-lavender-potato-salad/ (may not work)