Lemon-Rosemary Potato Salad

Recipe from Southern Living

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  • 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


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