Herby Potato Salad

Directions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. Cut the potatoes into 1” pieces and add to a bowl. Add ¼ cup bone broth, lemon juice, salt, pepper, garlic, and avocado oil, and mix well to get the potatoes evenly coated. 
3. Transfer the potatoes to the baking sheet and bake for 45 minutes. Give the potatoes a stir and add ¼ cup more bone broth (this steams the potatoes so they don’t burn). Return to the oven for another 45 minutes.
4. While the potatoes cook, add the parsley, dill, scallions, lemon zest, lemon juice, mayo, garlic, salt, and pepper to a food processor. Pulse until smooth. 
5. When the potatoes are finished—they should be golden on the outside and creamy on the inside, and all of the broth should be evaporated—let them cook slightly, then add to a large bowl. Stir the herby mayo onto the potatoes, folding it in gently so the potatoes stay intact. 
6. Serve immediately with your favorite grilled protein.