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Herbed Potato Salad Sans Mayonnaise

| 01/25/2014 | Reply

Serves 4 with leftovers, or 6potato salad with no mayo

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.
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Category: Entrees

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