Lemon Rosemary Potato Salad is filled with fluffy bites of baked potato coated in a creamy lemon rosemary dressing. This potato salad was a big hit with our dinner guests last weekend.
We recently moved into a new house and were lucky enough to discover three enormous rosemary plants in the yard. (and by plants, I mean giant bushes four feet across) I’ve been adding rosemary to so many foods lately and this Lemon Rosemary Potato Salad is my favorite new dish by far. I would love to hear your favorite ways to use rosemary!
I served this Lemon Rosemary Potato Salad with Pulled Pork Sandwiches, {Slow-Cooker} Baked Beans, and Memphis Style Coleslaw. The whole meal was a success and this potato salad was the most requested recipe of the night. I’m already looking forward to making it again!
- 3 pounds yukon gold potatoes baked until fork tender, about 6 cups worth peeled and chopped small
- 1 cup mayonnaise
- juice of a large lemon about 1/4 cup worth
- 1 tablespoon finely minced fresh rosemary
- 1 1/4 teaspoons kosher salt
- Peel the baked potatoes and chop small, about 1/2" in size. Place them in a big mixing bowl. Stir together the mayonnaise, lemon juice, rosemary, and salt. Pour the dressing over the potatoes and stir to coat the potatoes. Taste and adjust seasonings as desired. Serve immediately or cover and chill in the refrigerator until ready to serve. Enjoy!
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