My very good friend and ‘soul sister’ Lisa Marie makes this fantastic potato salad…she brings it to our frequent pot luck get-togethers…it’s so good that everyone asks for it all the time…so I just had to get the recipe from her! There’s not an ounce of mayo in this baby – so no refrigeration is required. It’s a terrific addition to an outdoor summer pool party or barbecue.
Lisa’s Italian Potato Salad
2 lbs baby potatoes, cut into halves
extra virgin olive oil
3 tablespoons fresh lemon juice
zest from 1 large lemon
1 garlic clove, minced
1 teaspoon Dijon mustard
1 1/2 teaspoon sugar
2 tablespoons Tone’s Rosemary Garlic seasoning
salt & fresh ground black pepper
2 lbs green beans, trimmed
1/2 cup chopped sun-dried tomatoes
1/2 cup sliced green onions
1/4 cup chopped fresh parsley
Fill a pot with 4 quarts water & 1 tablespoon salt; bring to a boil. Gently add the baby potatoes and bring back up to boil; reduce heat and simmer 5 minutes. Drain immediately & transfer to a bowl. Make the dressing: in a jar with a lid, combine 5 tablespoons extra virgin olive oil with the fresh lemon juice, zest, garlic, Dijon mustard, sugar, Rosemary Garlic seasoning, 1 teaspoon salt and fresh ground black pepper to taste. While potatoes are still hot, pour half of the dressing on the potatoes tossing very gently with a rubber spatula. Allow to marinate at least 30 minutes. Meanwhile steam green beans until tender-crisp; drain & transfer to the bowl with the potatoes. Add in the sun-dried tomatoes, green onions & fresh parsley. Pour remaining dressing over potato salad and toss gently to combine. Can be served immediately but tastes even better if allowed to set for a while to combine all those lovely flavors.
Thanks Lisa for sharing your recipe with us!
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