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Torn Potato Salad GF/df Recipe

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This recipe for Torn Potato Salad GF/df is from The Huemmer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lb new potatoes, cut to 2 inch long pieces
5½ T salt, divided
¾ tsp pepper
9 Cloves Garlic
⅓ C olive oil, heaping
3 T mayonnaise
1 T red wine vinegar
2 T Dried dill and or parsley
Directions:
Directions:
Boil potatoes in 5 quarts water with 5 T salt, then simmer for 15 minutes until they can be smashed slightly

Drain and let cool 10 minutes.

Over medium heat:
⅓ heaping cup olive oil
9 garlic cloves, sliced or minced
Once garlic sizzles swirl until it's light brown, about 4-5 minutes.
Remove from pan.

Add to garlic and olive oil:
3 T mayonnaise
1 T red wine vinegar
1½ tsp salt
¾ tsp pepper
Whisk until smooth.

Tear cooled potatoes in half (bite-sized peices) and add to bowl with dressing and gently combine.

Add 2 T dried herbs like dill and or parsley and toss to combine.
Number Of Servings:
Number Of Servings:
15-20
Preparation Time:
Preparation Time:
1 hour and 20 minutes

 

 

 

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