Lemon Potato Salad

lemon potato salad

{photo credit: Nancy Rokos}

Yum

as we wind down the summer đŸ˜© , I can’t depart without sharing one of my favorite barbecue party side dishes, Lemon Potato Salad on this episode of Cook This! (Video Link).

served with ribs, burgers, steak, even grilled chicken makes a summer time classic lunch or dinner complete – with a gourmet twist. Happy Labor Day Weekend!

for more ‘Cook This! with Shereen’, check out: here, here and here.

hungry for more? Don’t miss a post. Follow Tweet and Eats on Facebook, Twitter and Pinterest.

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Lemon Potato Salad

serves 8

Lemon Potato Salad

© Tweet and Eats. 2014. All Rights Reserved. Photo Credit: Nancy Rokos

Ingredients:

  • 2 pounds baby red potatoes
  • 1 freshly squeezed large lemon (1/4 cup)
  • kosher salt / fresh finely ground black pepper
  • 3/4 cup mayonnaise
  • 6 small radishes - halved, sliced
  • 1 small head fennel, cored, thinly sliced
  • 1/3 cup chopped fresh dill
  • 1/4 cup sliced chives

Instructions:

place the potatoes (leaving whole) into a 6-quart pot and cover them with cold water. Bring to a boil over high heat and cook until tender, when pierced with a pairing knife, 12 - 15 minutes. Drain. Return to the pot to completely dry. While the potatoes are still hot, cut in half or quarters for large bite size pieces and place into a large bowl. Immediately pour lemon juice evenly over the potatoes, season with 1 1/2 teaspoons salt and 8 turns on the pepper mill pepper. Toss well to absorb the juice and seasonings. Set aside to cool completely.

carefully fold in mayonnaise, radishes, fennel and dill (trying not to mash the potatoes) until combined. Season to taste. Transfer to a serving bowl. Garnish with chives. Cover and refrigerate to chill and build flavor, about 4 hours (6 - 8 hours for best flavor). Can prepare 1 day ahead.

http://tweetandeats.com/lemon-potato-salad/


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