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Author Notes: Picnics and potato salad go hand in hand, but a warm sunny day can do bad things to your mayo. We lightened things up a bit with a garlic and lemon-infused olive oil and fresh herbs. Served warm or ice cold, Hold the Mayo Potato Salad will always be a perfect picnic partner. —dawnviola
Serves 4 with leftovers, or 6
- 4 cups chopped waxy potatoes, skin on, 1/2" pieces
- 1/2 cup olive oil
- 2 cloves garlic, finely minced
- 1 tablespoon minced fresh rosemary leaves
- zest of two lemons
- 1 teaspoon fresh lemon juice
- 1 tablespoon minced shallot
- Kosher salt to taste
- freshly cracked black pepper to taste
- Place potatoes in a stock pot of salted cold water, bring to boil and reduce to a simmer. Cook for 10 minutes.
- Place the olive oil, garlic, rosemary, zest, lemon juice and shallots in a small bowl, whisk until combined. Add salt and pepper to taste. Set aside.
- Check the potatoes by inserting the tip of a sharp knife into one of the pieces. Potatoes should be tender, but not mushy. If the knife resists, allow the potatoes to cook for another 3 minutes.
- Drain the potatoes and place in a large mixing bowl. Pour the olive oil mixture over the potatoes and gently toss to coat. Add salt and pepper to taste. Serve warm or place in the refrigerator for one hour to chill.
- This recipe was entered in the contest for Your Best Potato Salad
The Key to Okonomiyaki
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