I have another fabulous recipe to share with you today. This is one that I made for a little get together with friends a few weeks ago and it was a huge hit.
The lemon juice is the perfect amount of tanginess and it pairs perfectly with the mayonnaise.
It’s the perfect side to bring to a back to school BBQ or end of summer get together.
- 3 pounds (8-10) medium red potatoes, scrubbed
- salt and pepper
- 1/2 cup mayonnaise
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 1/2 cup finely chopped fresh chives (I used dried and they worked great)
In a large post, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife. 15-20 minutes. Drain and let cook completely (it took a good 2 hours in the fridge for them to cook completely). Cut potatoes into 1 inch pieces.
In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day
This will be sure to become a family favorite and one of your go-to potato salad recipes.
On a side note-Mojo told me I had to do a behind the scenes picture for all of you. I’m so thankful for a patient husband who was willing to hold the backdrop up while I took hundreds of pictures for this post.