CREAMY LEMON POTATO SALAD FOR A CROWD

NOTE: I made this potato salad for a large BBQ dinner which easily serve 8+ people as a side dish. For a smaller batch, simply cut every ingredient in half.

INGREDIENTS:

-Two (2-3 lb) bags of golden baby potatoes

-2 cloves garlic, minced

-1 cup green onions, chopped

-2 tbsp lemon zest

-2 tsp dijon mustard

-1/2 cup freshly squeezed lemon juice (about 4-5 large lemons)

-10 tbsp olive oil

-Salt/pepper

INSTRUCTIONS:

1. For the dressing, mix olive oil, garlic, lemon zest, lemon juice, dijon mustard, salt & pepper in a large jar and shake to combine. (or any container with a lid)

2. Cut potatoes into hearty 1 inch bite size pieces (I quartered mine). Boil a large pot of salted water & cook potatoes until they are fork tender but not too soft because they will continue to cook afterwards.

(I did this step in 2 equal batches of potatoes with the doubled recipe, if you cut the recipe in half just do this step once)

3. Drain potatoes. While they are still hot, pour half of the dressing over potatoes & gently mix with a soft spatula.

4. Let the potatoes marinate in the dressing for at least 30 minutes. Then add the green onions & remaining dressing & toss with spatula.

You can serve this warm, at room temperature, or refrigerated.

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