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
4 with leftovers, or 6
4 cups chopped waxy potatoes, skin on, 1/2" pieces
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.