Potato Salad

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Servings: 4 Prep: 20 min Cook: 75 min Dairy Free Gluten Free Pescetarian Vegetarian Homestyle Stovetop Vegetarian Added 3 months ago Updated 3 months ago

Ingredients

4 large red potatoes sea salt, to taste 2 tablespoons fresh rosemary ⅔ cup mayonnaise 2 tablespoons extra virgin olive oil 2 tablespoons Dijon mustard 1 ½ teaspoons minced garlic 2 tablespoons lemon juice ½ teaspoon smoked paprika ground black pepper, to taste

Instructions

1. Place potatoes in a large saucepan, cover with water, and add a generous pinch of salt. Bring potatoes to a boil, then reduce heat slightly.

2. Cook until tender but still firm, about 15 minutes.

3. Drain potatoes, cool for about one hour, and chop them into quarters.

4. Remove rosemary needles from the stem, discard the stem, and finely mince the needles.

5. In a large mixing bowl combine mayonnaise, olive oil, rosemary, dijon mustard, garlic, and lemon juice.

6. Add the quartered potatoes and stir gently to coat.

7. Season with salt and pepper to taste.

8. If time allows, refrigerate for a few hours to allow the flavors to combine before serving.