Garlicky Olive Oil Potato Salad

A Messy Cook's Note:

This is very good, a refreshing twist to the traditional salad and a lot healthier than recipes full of mayo and sour cream. I found it on the blog "Amy's Humble Musings," where it was labeled as "The Very Best Potato Salad in the World." Red potatoes or thin-skinned Yukon Gold potatoes are really nice. It's better when it sits for a while, like most potato salads, and this recipe makes plenty for a crowd.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 12

• 4 lbs potatoes

Dressing

• 1 large onion, chopped
• 1 cup good quality olive oil (or less)
• 1/4 cup apple cider vinegar or 1/4 cup white wine vinegar
• 5 tablespoons mayonnaise
• 4 teaspoons Dijon mustard
• 4 -5 garlic cloves, minced
• parsley, to taste
• dill, to taste
• salt and pepper, to taste

Directions:

1. Scrub and cube potatoes (peel them if you want-- I don’t), then place in large pot with water to cover.
2. Bring to boil and cook just until soft, when you can pierce them with a fork. This won’t take very long, so keep an eye on it! I don’t like my potatoes too mushy.
3. Drain potatoes well.
4. Mix dressing ingredients and pour over potatoes; chill until serving time.

Reviews

[**Tinkerbell**]

I'm terribly sorry that my family found this recipe to be quite bland. We love garlic, in any quantity, as long as it's not the only flavor. Unfortunately, even after refrigerating for 4 hours this recipe still just tasted like garlic flavored potatoes. I cut the recipe down to feed 4 & used yukon golds, 1 tablespoon fresh dill, 2 tablespoons fresh parsley & a horseradish-dijon. At serving time, after everyone had tasted it per the recipe, I added another tablespoon of cider vinegar, a teaspoon of sugar and a half teaspoon of cayenne pepper. We ate it as a side dish but I'm afraid we won't be making this one again. Thanks for sharing, Messy Cook! :)

[ktreeps]

I LOVE this potato salad. My mom makes it and I didn't have the recipe so I was hoping to find it on here, and here it is! I do a few things differently: I use green onions because I like the color and they aren't so strong (not such bad breath!). I also used red-skinned potatoes both for color and taste. I usually make this a day ahead because the colder the better and the marinade marinates the potatoes overnight which makes them taste even better! I can't rave enough about how much more I like it than the traditional potato salad. I think it's a little classier and more sophisticated, personally. YUM YUM.