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.