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Garlicky Olive Oil Potato Salad

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“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:
25mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

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.

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