Zesty Potato Salad

This recipe for potato salad is especially great because it offers a nice alternative to those mayo-based varieties, the fresh lemon juice and garlic pack a ton of flavor, and it can be made ahead of time and served warm, cold or room temperature!

Ingredients (yields 8-12 servings)

  • 5 lbs. white potatoes (about 12 medium potatoes), cleaned and cubed
  • 3 tablespoons of fresh parsley, chopped
  • 1/4 of a red onion, minced
  • 2 tablespoons of fresh garlic (3 large cloves), minced
  • 3 tablespoons red wine vinegar
  • 4 tablespoons extra virgin olive oil
  • The juice of two lemons
  • salt and pepper to taste
  • parsley sprigs or green onion or chives to garnish

Boil potatoes for 10-15 minutes until fork is easily inserted. Drain, and let cool in strainer for 10 minutes. Meanwhile, in a large bowl whisk together olive oil, lemon juice, vinegar, parsley, onion, garlic, and salt and pepper. (You are basically making a vinaigrette.) I taste the concoction and add more olive oil if it is too strong, or more lemon juice if too bland. Then fold in cooled potatoes. Garnish with parsley sprigs, chopped green onion or chives, if desired.