Salade de pommes de terre au citron et au romarin

Ingrédients

• 3 pounds yukon gold potatoes (baked until fork tender, about 6 cups worth peeled and chopped small)
• 1 cup mayonnaise
• juice of a large lemon (about 1/4 cup worth)
• 1 tablespoon finely minced fresh rosemary
• 1 1/4 teaspoons kosher salt

Préparation

1. 1

   Peel the baked potatoes and chop small, about 1/2" in size.

2. 2

   Place them in a big mixing bowl.

3. 3

   Stir together the mayonnaise, lemon juice, rosemary, and salt.

4. 4

   Pour the dressing over the potatoes and stir to coat the potatoes.

5. 5

   Taste and adjust seasonings as desired.

6. 6

   Serve immediately or cover and chill in the refrigerator until ready to serve. Enjoy!