Yukon Gold Potato Salad
April 8, 2016
1In a large saute pan, heat 3-4 tbl. Tantillo Extra Virgin Olive Oil over med heat.
2Add garlic and onion for one minute. Add rosemary skewers and potatoes, lightly brown the potatoes and flip.
3Add salt and pepper and some chicken stock once both sides of the potatoes are lightly brown.
4Simmer until potatoes are fork tender. Remove rosemary skewers and discard.
5Meanwhile, whisk remaining Tantillo Extra Virgin Olive Oil and Tantillo lemon juice – taste and adjust if needed.
6Add parsley, salt and pepper. Plate potatoes and spoon dressing over and enjoy!
**Courtesy of Stephanie and Tony Tables.