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
• basil
• oregano
• parsley
• thyme
• 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…