Potato Salad

By Micki Brown

Serves 3-4



1 pound red potatoes

¼ cup red onion, coarsely chopped

1 large carrot, grated

¼ cup parsley, chopped

2 tsp dried minced garlic or 4 cloves, minced

Juice of ½ lemon

1/3 cup extra virgin olive oil

¼ – ½ tsp black pepper

½ tsp sea salt


In a pint-sized mason jar, add the garlic, lemon juice, olive oil, salt and pepper; place the lid on the jar and shake well … set aside.

Place potatoes in a large pot of water, cover and bring to a boil. Reduce heat and continue boiling until the potatoes are tender, but not mushy … about 20 minutes. Drain the water and let the potatoes cool a bit.

When the potatoes have cooled down, add the onion, carrot, and parsley. Stir until ingredients are evenly distributed. Add the contents from the mason jar and stir. Serve and enjoy!

Note: The recipe can easily be doubled if a larger quantity is desired.