Lemon-Dijon Potato Salad Recipe | Heather Nicholds

Ingredients

• 2 pounds (900g) baby potatoes, scrubbed
• 1 cucumber, diced
• ½ cup alfalfa sprouts
• Handful fresh chives, chopped (or green onion)
• 2 Tbsp fresh dill, minced, or 2 tsp dried
• 1 lemon, zested and juiced
• 1 clove garlic, pressed
• 1 tsp Dijon mustard
• pinch of salt and pepper
• ¼ cup olive oil
• ¼ cup flaxseed oil (or another ¼ cup olive)
• 1 Tbsp nutritional yeast (optional)