Our mother’s recipe stash had at least a dozen different recipes for Potato Salad. The one that I am most fond of is mayonnaise based and is really pretty plain, but it does conjure up memories of summer picnics and family outings. This one, however, is more perky and flavorful. Try it with your next barbecue.
Rosemary Potato Salad
- 5-6 White or Red Potatoes
- 2 green onions chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon mayo
- 2 tablespoons fresh Rosemary finely chopped
- 1 teaspoon dried thyme
- salt to taste
- pepper to taste
Rinse and dice potatoes (1" to 1 1/2" cubes)
Boil potatoes until tender - about 10 -15 minutes
Combine green onions with olive oil, vinegar, lemon juice, mayo, and spices.
Drain and rinse potatoes.
Gently toss potatoes with other mixed ingredients