Crispy Potato Salad

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Servings 4 servings
Recipe Ingredients:



  • 1/4 cup olive oil
  • 1 small lemon juiced
  • 1 tbsp. apple cider vinegar
  • to taste salt and pepper
  • In a deep skillet, add olive oil, potatoes and Organic Free Range Chicken Broth Low Sodium. Bring to medium heat, cover and simmer for 10-15 minutes until broth has boiled off and potatoes start to crisp around the edges. Add more liquid if needed.
  • Let potatoes cool in the fridge for 15-20 minutes. Remove from the fridge and add peas, onion, radish, mint, and green onions.
  • In a small mixing bowl combine all dressing ingredients. Gently toss the dressing with the potato salad and serve!