Lolly's Potato Salad
- 34 cup olive oil
- 14 cup fresh lemon juice
- 12 cup grated lemon peel, loose packed
- 2 celery ribs, diced small, patted dry
- 2 hard-boiled eggs, diced
- 1 shallot, chopped
- 1 red onion, diced
- 13 cup fresh parsley leaves, chopped fine
- 14 cup fresh cilantro, chiffonade
- 14 cup fresh basil, chiffonade
- 14 cup of fresh mint, chiffonade
- 2 14 lbs red potatoes, unpeeled, cooked, diced into 1/2-inch cubes, room temp
- salt
- white pepper
- Reserve a small portion of each herb for garnish.
- Whisk oil, juice and lemon peel into large mixing bowl.
- Salt and pepper to taste.
- Transfer dressing into squeeze bottle; reserve a small amount in the bottom of the bowl.
- In small mixing bowl add remaining dry ingredients (except potatoes and reserved herbs).
- Hand toss.
- Working in 4 equal batches, gradually add potatoes; spritz with a small amount of dressing, add a healthy pinch of herb mixture and toss lightly.
- When all potatoes are incorporated, move to serving bowl.
- Garnish with remaining herbs.
- Serve at room temperature.
olive oil, lemon juice, lemon peel, celery, eggs, shallot, red onion, parsley, fresh cilantro, fresh basil, chiffonade, red potatoes, salt, white pepper
Taken from www.food.com/recipe/lollys-potato-salad-165888 (may not work)