Lemon Herb Potato Salad
Ingredients
- 2 pounds small potatoes, halved or quartered
- extra-virgin olive oil, for drizzling
- sea salt and freshly ground black pepper
- finely chopped parsley, for garnish
Dressing
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1 tablespoon minced rosemary
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- freshly ground black pepper
Preparation
Halve or quarter the potatoes as specified
Cook the potatoes until tender, either by boiling in salted water for 15-20 minutes or roasting in a preheated oven at 400°F for 25-30 minutes
In a small bowl, whisk together all the dressing ingredients until well combined
Toss the cooked potatoes with the dressing, season to taste, and garnish with parsley before serving