A simple make-ahead potato salad recipe that pairs terrifically with the Cilantro-Stem Aioli in this recipe.
Preheat oven to 450 degrees Fahrenheit.
Mince 1/3-1/2 cup fresh herbs.
In a bowl, combine potatoes with olive oil and sea salt. Toss to coat potatoes.
Roast potatoes in hot oven until fork tender, 20-25 minutes.
Toss with fresh herbs and lemon zest.
Leave at room temperature or refrigerate until ready to eat.