This is the perfect Labor Day potato salad. It’s delicious, full of flavor and non-dairy, so it won’t spoil at any warm outdoor events.
1 pound red potatoes or a medley of small multi-colored potatoes
1/3 cup olive oil
3-4 cloves of garlic, minced
½ bunch cilantro, freshly chopped
1 tablespoon lime juice, freshly squeezed
¼ teaspoon salt
Bring a large pot of salted water to a boil. Add potatoes and boil until potatoes are cooked soft and tender, about 15-20 minutes. Avoid over cooking the potatoes.
In a small bowl, combine olive oil, minced garlic, chopped cilantro and lime juice. Mix well.
When potatoes are cooked, drain and run under cold water. Slice potatoes into quarters. Place in a medium bowl add salt and carefully toss with the dressing mixture. Chill for at least an hour before serving.