TANGY ITALIAN POTATO SALAD
½ Pounds Red potatoes, washed, unpeeled and chopped into cubes
3 Celery stalks
1 Red pepper, minced
½ Cup Green onions, sliced
2 Tbs Olive oil
¼ Cup Fresh lemon juice
½ Tbs Red vinegar
1 Tbs Chopped fresh rosemary
2 Cloves Garlic, minced
Salt and pepper to taste
Boil the potatoes in salted water for 20 minutes. Drain and cool. Toss the potato chunks with the celery, red pepper and green onions. In a separate bowl, whisk oil, lemon juice, vinegar, rosemary and garlic. Season to taste. Pour the dressing mix over the potato mixture and toss gently. Serve at room temperature.
Servings: 6
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