Hold The Mayo Potato Salad

• 4 cups chopped waxy potatoes, skin on, 1/2" pieces
• 1/2 cup olive oil
• 2 cloves garlic, finely minced
• 1 tablespoon minced fresh rosemary leaves
• zest of two lemons
• 1 teaspoon fresh lemon juice
• 1 tablespoon minced shallot
• Kosher salt to taste
• freshly cracked black pepper to taste

1. Place potatoes in a stock pot of salted cold water, bring to boil and reduce to a simmer. Cook for 10 minutes.
2. Place the olive oil, garlic, rosemary, zest, lemon juice and shallots in a small bowl, whisk until combined. Add salt and pepper to taste. Set aside.
3. Check the potatoes by inserting the tip of a sharp knife into one of the pieces. Potatoes should be tender, but not mushy. If the knife resists, allow the potatoes to cook for another 3 minutes.
4. Drain the potatoes and place in a large mixing bowl. Pour the olive oil mixture over the potatoes and gently toss to coat. Add salt and pepper to taste. Serve warm or place in the refrigerator for one hour to chill.

potatoes, olive oil, garlic, rosemary, zest of two lemons, lemon juice, shallot, kosher salt, freshly cracked black pepper

Taken from food52.com/recipes/4737-hold-the-mayo-potato-salad (may not work)