Lemon-Rosemary Potato Salad

recipe

Yield:

Recipe from

Southern Living

Ingredients

3 pounds cooked and quartered baby red potatoes
1 cup mayonnaise
1 tablespoon chopped fresh rosemary
1 garlic clove, pressed
3/4 teaspoon lemon zest
Salt and freshly ground pepper to taste

Preparation

Stir together potatoes, mayonnaise, rosemary, garlic, and lemon zest. Season with salt and freshly ground pepper to taste just before serving.

May 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note