Sharon's Recipes

JULY: Fresh Summer Potato Salad

Today I was making focaccio and had some of the potatoes left over. So I decided to make a potato salad for lunch. You really cannot beat this. We couldn’t stop eating.


2 lbs boiled warm Yukon Gold potatoes in a bowl
4 large garlic cloves
Kosher salt
Vidalla onion
Fesh basil
Extra virgin olive oil
Salt and pepper

Chop the four large garlic cloves in kosher salt and add to the potatoes.

Chop about a quarter of a large vidalla onion, and add to the potatoes, along with a chiffonade of a large handful of fresh basil.

Pour the extra virgin olive oil over the whole thing and stir. Add salt and pepper to taste.

Eat while it’s still warm–the best. I always say, olive oil, salt and pepper, and fresh herbs turns everything into a party!


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