/gheeː peaː teaː/
Servings: 4 | 30 minutes | 250 kcal
This recipe was inspired by the classic potato salad, but with a vegan and healthier twist. The lemon-garlic dressing adds a zesty and tangy flavor to the salad, while the fresh herbs provide a burst of freshness.
I first tried this potato salad at a vegan potluck, and it was a hit! Everyone loved the flavor and texture of the salad, and it was a refreshing change from the usual mayo-based potato salads.
Ingredients
- 2 lb potatoes
- 3 cloves garlic, minced
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 1/2 tsp salt
- black pepper, to taste
- 2 tbsp fresh parsley, chopped
- 2 tbsp green onions, chopped
Instructions
- Wash and scrub the potatoes. Cut into bite-size pieces and place in a pot of boiling water. Cook for around 10-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
- In a small bowl, mix together the garlic, olive oil, lemon juice, salt, and black pepper.
- Add the garlic-oil mixture to the cooked potatoes and toss to coat. Let the potatoes cool down for 5-10 minutes.
- Add the chopped parsley and green onions to the potato mixture and toss well.
- Serve immediately, or chill in the refrigerator for a few hours before serving.