Summer Potato Salad

• 10 whole Red Creamer Potatoes (10-15 Potatoes Should Do It)
• 1/4 cups Lemon Juice
• 1/2 cloves Garlic, Minced
• 1 teaspoon Fresh Rosemary, Finely Chopped
• 1 teaspoon Lemon Zest
• 1/2 cups Olive Oil
• 2 whole Green Onions, Finely Chopped
• Salt And Pepper, to taste

1. Wash, dice, and boil red creamer potatoes in salted water. No need to peel these potatoes, but do wash them thoroughly.
2. While potatoes are boiling, combine remaining ingredients and whisk together. Taste the dressing and add more seasoning if you think it's necessary. When potatoes are done and cooked through, drain in a colander. While the potatoes are still hot, combine them in the bowl with your dressing and toss the entire mixture together, coating the potato pieces well. Let sit for a few minutes so that flavors combine. You can serve the potato salad hot or cold.

red creamer potatoes, ubc, garlic, fresh rosemary, lemon zest, olive oil, green onions, salt

Taken from tastykitchen.com/recipes/salads/summer-potato-salad/ (may not work)