This potato salad is dairy free and egg free, but full of flavor lent from garlic, shallots, and a hint of lemon. Makes a great summer side dish to pretty much anything. 🙂
about 16 red potatoes cooked in salted, boiling water until tender
1/4 c. minced shallot
5 garlic cloves, grated
1/2 c. chopped parsley
1/2 c. extra virgin olive oil
1/2 c. apple cider vinegar
3 tsp sea salt
zest from half a lemon juice from 1 whole lemon
dash black pepper
Clean red potatoes and place in a large pot. Cover with water and a hefty pinch of sea salt. Bring to boil and cook until tender, 10-15 minutes. Drain and let cool, until cool enough to handle. Meanwhile, prepare dressing by combining remaining ingredients into a bowl, mix thoroughly. Cut potatoes into eighths and return to boiling pot. Cover with dressing, stir to coat. Refrigerate for 1 hour to overnight and serve.
Real Food, Real Health 