Summertime is coming and with it brings outdoor fun, family, friends and BBQ’s! Of course there’s the inevitable potato salad, laden with mayo and eggs. An egg-allergic, and not to mention high fat nightmare. I have been experimenting with potato salads in the past few years and have come up with some delicious alternatives to a traditional potato salad. I make Italian potato salad, a Mustard-based potato salad and a Bacon Cheddar Ranch potato salad. Today I made an Italian one to have for the long weekend. I will post the others as I make them.
Italian Potato Salad
- 2 and half pounds new potatoes
- 3 generous tbsp olive oil
- 1 tbsp lemon juice
- 1 clove minced garlic
- 3 tbsp Parmesan cheese
- salt and pepper
Cook the potatoes until just fork tender. Remove from pot and cool. I like to mix in the dressing when the potatoes are a little bit warm so they will absorb it really well. Dice up the potatoes.
Combine the olive oil, lemon juice, Parmesan cheese and garlic. Add in fresh or dried herbs to taste along with the salt and pepper. Mix the dressing well and fold in to the diced potatoes. Top with tomatoes and serve warm or chilled. I like to make this when my herb garden is in full swing.