Hold the mayo potato salad

Creamy and tangy potato salad recipe without the mayo. Packed with flavorful herbs and spices for a refreshing culinary experience.

Ingredients:

• 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

Instructions:

1. Put potatoes in a large pot of cold salted water, heat until boiling and then lower to a gentle boil. Cook for 10 minutes.
2. Combine olive oil, garlic, rosemary, lemon zest, lemon juice, and shallots in a small bowl, mix well. Season with salt and pepper as needed. Keep it to the side.
3. Test the doneness of the potatoes by poking a sharp knife into a piece. The potatoes should be soft but not falling apart. If there is resistance, let them cook for an additional 3 minutes.
4. Drain the potatoes and transfer them to a big mixing bowl. Pour the olive oil mixture over the potatoes and gently mix to coat them. Season with salt and pepper to taste. Serve warm or refrigerate for an hour to cool.

Summary:

• Calories: 1491 kcal
• Fat: 109 g
• Protein: 15 g
• Carbs: 127 g
• Potassium: 2893 mg
• Magnesium: 162 mg