Lemon-Rosemary Potato Salad



Recipe from

Southern Living


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


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

May 2010
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