Garlicky Olive Oil Potato Salad

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.

• Ready In: 25 mins
• Serves: 12-14

Ingredients

• 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.