3poundsyukon gold potatoesbaked until fork tender, about 6 cups worth peeled and chopped small
juice of a large lemonabout 1/4 cup worth
1tablespoonfinely minced fresh rosemary
1 1/4teaspoonskosher 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!