1 1/2 pounds of small red or Yukon gold potatoes
4oz Simon’s Secret Sauce (Any flavor)
2 cloves of garlic
1/3 cup shredded carrot*
¼ cup of chopped chives
¼ cup chopped dill
salt and pepper
Cut your potatoes in half or until they are in pieces that you can actually put in your mouth. Nobody should need a knife to eat potato salad. Boil some water in a medium pot, add a pinch of salt, and the potatoes. Boil them until you can easily stab a fork through one, like 10-15 minutes depending on the size of your potatoes. If you cook them too long they start falling apart and your salad will be a mess.
While the potatoes cook, cut up the garlic into a bunch of tiny pieces. Mix together Simon’s Secret Sauce and garlic in a small glass. Drain the potatoes and put them in a large bowl. Add the sauce and toss it all together. Add the carrots, herbs, and a little salt and pepper and mix them in. Let the salad sit in the fridge for at least 30 minutes so that the potatoes can soak in all the flavor.
Make this the day before you go somewhere and keep it in the fridge.