Cultivate Michigan

Recipe: Potato Salad with Lemon and Garlic

January 7, 2020

With a creamy lemon and garlic dressing, this potato salad is a popular side.

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Ingredients

• 6 ½ pounds unpeeled red potatoes
• 2 ½ tablespoons cider vinegar
• 5 cloves Michigan garlic
• 1 ½ cups mayonnaise (preferably light)
• ½ cup apple juice
• 1/3 cup lemon juice
•  2 ¼ teaspoons salt
•  ¼ teaspoons black pepper
• 3 thinly sliced green onions with ends removed

Instructions

Cut the potatoes into about 1½-inch wedges or cubes. (Any size will do, as long as they are all cut about the same size.) Placing cut potatoes in water as you work to prevent browning. Alternatively, potatoes may be steamed whole, then cut.

Boil or steam potatoes, until cooked but not soft in mushy, about 15 to 35 minutes, depending on method used and whether you are steaming whole potatoes. (Steaming whole potatoes takes longer.) Check pieces after 15 minutes. Heat to 140°F or higher.

Toss cooked potatoes with vinegar and chill for at least 30 minutes or overnight. (Cool from 140°F to 41°F within 4 hours, or if overnight cool for 140°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours.)

Peel and mince the garlic in the food processor or by hand. In a small bowl, mix minced garlic together with the mayonnaise, apple juice, lemon juice, salt and pepper.

Combine the mayonnaise dressing with the cooled potatoes and scallions and serve. Hold for cold service 41°F or lower.