No mayonnaise, no eggs, ultra-safe to take on picnics, and vibrant with fresh, summer-garden herbs.
24 baby red potatoes, the larger ones halved
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 cup finely chopped red onion
2 cloves garlic, minced
1 cup chopped fresh parsley
1/2 cup chopped fresh mint
Preheat oven to 400ºF.
Spread the potatoes on a 9" X 13" pan. Drizzle with the olive oil. Toss to coat the potatoes. Roast for 30 min. (If it's way too hot outside to want to turn on your oven, or you want to speed up the process, prick the potatoes with a fork and microwave them in a covered casserole dish for 10 min. on high, stirring at intervals, then drain and continue as below, except you probably don't have to transfer the potatoes to a large bowl.)
Transfer the potatoes to a large bowl and sprinkle with the lemon juice. Salt and pepper to taste.
Toss in the rest of the ingredients and chill.
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