This is no ordinary potato salad.  It’s light, and served chilled – very refreshing.  I like that it has no dairy ingredients, so it holds its own at any hot summer BBQ.  It makes for a great side dish that you can make ahead of time, and a perfect partner for grilled steak, chicken, or fish.

Lemon and Rosemary Olive Oil Potato Salad

2 pounds of potatoes – cut into small cubes (any variety of potato will do)

1/4 cup of each – red and yellow bell peppers – chopped

1/4 cup of parsley – chopped

Zest of 1/4 lemon

Juice of 1/2 lemon

1/4 cup of olive oil infused with a large sprig of fresh rosemary

Salt and pepper to taste

Cook cubed potatoes just until tender (do not overcook).  Let cool.  Mix together chopped peppers, parsley, and lemon zest.  Warm rosemary oil and mix with lemon juice, and salt and pepper to taste.  Toss all together with potatoes and serve right away or chill.  Yields 4 servings.

*When entertaining, we love to double or triple the recipe, serve it up in a big glass bowl, and garnish with a large single sprig of Italian parsley.

Rosemary-infused Olive Oil

1 large sprig of fresh Rosemary (approx. 6 inches or so)

1/3 cup of extra virgin olive oil

In a small pot, over lowest heat setting on the stove, warm olive oil.  With your hand, lightly crush the rosemary to help release the oils.  Place into olive oil.  Warm for about 1/2 hour. Important to not let it come to a boil.  Remove rosemary and set aside.





  1. Athenis on July 16, 2012 at 7:08 pm

    I make mine similarly. When available I add some fresh chopped herbs in addition to parsley like oregano, or tarragon or a combination and chopped scallions for added freshness and layering of flavor. I also like adding a bit of Dijon mustard to my dressing. After I cube my potatoes, I like dunking them in cold water to get the excess starch off, then gently simmer them. For added richness, if desired, crackled bacon, pancetta or prosciutto is a tasty addition as well. I agree with you about lemon zest. i put it in my cooking often. I recommend buying a zester (looks like a rasp) used exclusively for citrus. I also have one just for nutmeg. I like the oils in zest that are released and the lemon essence it adds without the sourness of the juice. Depending on the dish sometimes zest is better.

  2. Lucia on July 16, 2012 at 8:25 pm

    mmmmmmm, i can just taste it. I will definitely try this one soon.

  3. Erin on July 17, 2012 at 2:09 pm

    I plan on making this tonight, yum!

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