Ingredients
1.5-2 pounds russet potatoes, peeled and cut in ½-inch dice
2 teaspoons of salt
Juice of 2-3 lemons
1/4 cup of olive oil
1 garlic clove, crushed
3-4 green onions, finely sliced, whites and green parts
1 bunch of cilantro, mint or parsley finely chopped
1 cup of frozen peas
Directions
Cook the potatoes
Boil peeled and diced potatoes in salted water for about 10-13 minutes until al-dente
Add frozen peas to boiling water in the last 1-2 minutes of boiling
Drain potatoes and peas and place in large bowl
Throw in your olive oil, lemon juice, salt, green onions, herb, and garlic into bowl with peas.
Mix
This is the best potato salad I’ve ever had and it goes perfect next to some delicious burgers, bbq ribs or steak.