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Hold the mayo potato salad recipe
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This sans-mayo version of potato salad gets a healthy kick from garlic-infused olive oil, fresh lemon zest and rosemary. And because we're holding the mayo, the recipe travels well and plays nice on the picnic table with minimal food safety issues. It's also the perfect summer recipe for those with food allergies, eliminating the eggs, soybean oil and other stabilizers found in most store-bought mayonnaise brands.
If you find you like more lemon, rosemary, bacon or other ingredient, the waxy potatoes will gladly welcome your flavor affinities with little fuss.
Ingredients:
8-10 Waxy potatoes (red or white new or bliss potatoes)
Salt
3 strips Thick cut bacon
3 cloves Garlic, crushed
1/2 cup Extra virgin olive oil
1 tablespoon minced Fresh rosemary leaves
Zest of two lemons
1 teaspoon Sea Salt, plus more to taste
1/2 teaspoon Freshly cracked black pepper
Rosemary sprigs for garnish
Directions:
Fill a stock pot mid way with water. Add salt (should taste like sea water) and place on the stove over high heat.
As the water is heating, cut the potatoes into half inch cubes and carefully add to the hot water. Bring potatoes to a boil. Cook the potatoes until just tender; about 6 – 7 minutes.
While the potatoes are cooking, fry the bacon strips in a skillet until crispy. Remove bacon from pan and set aside.
Drain the potatoes and cool in an ice bath or under cold running water. Potatoes do not have to be chilled through, but just cool enough to the touch. This will prevent them from absorbing the oil.
As the potatoes are cooling, add the garlic, olive oil, rosemary, lemon zest, salt and pepper to a large bowl; whisk to combine.
Add the cooled potatoes to the bowl and gently toss to coat with the olive oil mixture, being careful not to pierce or crush the potatoes. Taste for seasoning and add additional salt and pepper as needed.
Crumble the bacon strips over the top of the potatoes and garnish with fresh rosemary sprigs.
Serve at room temperature, or chilled.
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