Step 1

Put the chopped potatoes - halved or quartered is perfect - into a large pot and cover with water. Bring to a boil and add a pinch of salt. Cook until fork tender. This should take about 20 minutes. Be careful not to overcook or the potato salad will be mushy :) Drain the water and set aside to cool.

Step 2

Add the lemon juice, miso paste, olive oil, and maple syrup to a food processor. Then add the parsley, chives, and basil, along with the shallot, garlic, onion granules, and a good pinch of kosher salt. I usually do about 8 grinds of fresh black pepper too. Blend for 30-40 seconds or until the sauce looks creamy and becomes a pale green color. Taste and add more salt and pepper as needed. Note: the sauce will taste different on the potatoes so go easy here and add mroe later if needed.

Step 3

In a large mixing bowl, add the sauce and 1 tbsp of capers. Then add in the cooled potatoes and toss gently to coat. Mix well so the potatoes are well coated in the herb sauce. Tip: I like to reserve a spoonful of the sauce to drizzle on top right before serving. Finish with a sprinkle of salt and pepper to taste and let rest at room temperature for 15 minutes before serving. Top with more fresh herbs if desired and enjoy!