Lemon Rosemary Potato Salad
Foto: Barefeet In The Kitchen
Ingredients
12 servings
- 3 pounds yukon gold potatoes (baked until fork tender, about 6 cups worth peeled and chopped small)
- 1 cup mayonnaise
- juice of a large lemon (about 1/4 cup worth)
- 1 tablespoon finely minced fresh rosemary
- 1 1/4 teaspoons kosher salt
Steps
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Peel the baked potatoes and chop small, about 1/2" in size. Place them in a big mixing bowl. Stir together the mayonnaise, lemon juice, rosemary, and salt. Pour the dressing over the potatoes and stir to coat the potatoes. Taste and adjust seasonings as desired. Serve immediately or cover and chill in the refrigerator until ready to serve. Enjoy!
Source: Barefeet In The Kitchen
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