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All American Potato Salad

  • 2 lbs potatoes: red, Yukon, blues
  • 3 cloves garlic- minced
  • 4 tbsp fresh dill
  • 4 tbsp fresh sage- chopped
  • 4 tbsp fresh parsley- chopped
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tbsp lemon juice (and a hint of zest)
  • Salt and pepper to taste


Wash, cut and boil potatoes until tender. Drain water and let cool. Set aside. In a small sauce pan over medium heat, lightly brown the minced garlic in olive oil or a tbsp of butter. In a serving bowl combine dill, chopped sage, chopped parsley, olive oil, vinegar, lemon juice (and zest), and salt & pepper. Add cooked garlic and stir to combine. Cut cooled potatoes into smaller chunks and toss in dressing. Chill potato salad for at least 2 hrs or refrigerate overnight.

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