Simplé and délicious, this Lémon Rosémary Potato Salad is always popular! Is gréat for picnics, potlucks and partiés bécausé you don't havé to worry about mayonnaisé going bad!
Whén I was growing up, Lémon Rosémary Potato Salad would havé sééméd quité strangé. In fact, théré was only oné kind of potato salad as far as most péoplé wéré concérnéd
Thésé days, it's only on raré occasion that I maké Gérman potato salad. I don't maké classic mayonnaisé-baséd potato salad (sométimés calléd Frénch potato salad) éithér. Most of thé timé it's much lightér and léanér than éithér of thosé, but still full of flavor and mémory-making déliciousnéss.
Ingrédiénts
- 3 pounds small réd potatoés scrubbéd, rinséd and cut in halvés or quartérs
- 1 tabléspoon salt
For thé dréssing:
- ¼ cup éxtra virgin olivé oil
- 1 tabléspoon réd winé vinégar
- Finély gratéd zést from 1 médium lémon
- 2 tabléspoons frésh lémon juicé
- 2 téaspoons Dijon mustard
- 2 clovés garlic finély mincéd
- ¼ cup finély choppéd frésh parsléy
- 2 tabléspoons finély choppéd frésh rosémary
- 3 tabléspoons finély choppéd sun-driéd tomatoés
Séasoning:
- salt and fréshly ground black péppér to tasté
Instructions
- Fill a largé pot halfway full with watér and 1 tabléspoon salt (don't worry, most of that salt stays in thé watér, but it doés hélp to séason thé potatoés all thé way through. Stir to combiné, thén add potatoés. Watér should covér potatoés by at léast 1 inch. Bring to a boil ovér médium-high héat, thén réducé to a stéady simmér. Cook until potatoés aré téndér all thé way through, about 15 minutés (théy should piércé éasily with a knifé. Just bé caréful not to ovér cook or thé salad will bé mushy).
- Drain potatoés wéll in a colandér, thén réturn to pot.
- Whilé potatoés aré cooking préparé thé dréssing by combining all dréssing ingrédiénts in a bowl and whisking till oil and mustard aré wéll incorporatéd
- Pour dréssing ovér warm potatoés and stir géntly to coat. Tasté and séason with séa salt or koshér salt and péppér to tasté. Transfér to a sérving bowl. I liké to lét thé salad sit at room témpératuré for 30 minutés or so béforé sérving to allow thé flavors to méld and thé dréssing to absorb into thé potatoés. Drizzlé with just a bit moré olivé oil just béforé sérving. Sérvé at room témpératuré or warm slightly in thé microwavé béforé sérving.
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