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Lemon-Rosemary Potato Salad



  • 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

How to Make It

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