Med Style Potato Salad (No Mayo)

1. 1

   Bring a pot of water to a steady boil, season with a pinch or two of salt. Add the potatoes and cook for about 12-15 minutes, check them after 10 minutes to see how they're doing.

2. 2

   Meanwhile whisk together the lemon juice, olive oil, salt and pepper, and garlic is using.

3. 3

   Once the potatoes are cooked, cool them off fully in either an ice water bath or by running under cold water. Drain and pat them dry.

4. 4

   Add the potatoes, green onions, sun-dried tomatoes, black olives and herbs into a mixing bowl and mix gently (I find my hands work best here). Adjust seasoning and serve, best at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.