Lemon Thyme Potato Salad

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It’s hot, so when it comes to dinner, I like to keep things cold, quick and fresh.  And anything that compliments whatever slab of meat I toss on the grill?  Bonus.

This salad is super easy.  It’s looks amazing.  You can make it the night before (which I recommend, as it tastes even better!).  And I can pretty much make it with one hand, which is good for when I am holding a baby…or…like…a bottle of wine…with a straw in it.

Lemon Thyme Potato Salad

3 Teaspoons chopped fresh Thyme

2 tablespoons minced Garlic

2 tablespoons Apple Cider Vinegar

2 tablespoons White wine (cooking wine ok)

1/3 cup Extra Virgin Olive Oil

2-3 lbs. Small Red Potatoes

2 Lemons

1 Large Candy Sweet Onion

1.  Clean and quarter the red potatoes.

2.  Add potatoes to a large pot of salted water, and bring to a boil, cover and continue to boil 12 minutes, or until potatoes are cooked through.  Drain and set aside to cool.

3.  Roughly cube the onion, and toss into a large serving bowl with the cooled potatoes.

4.  In a small bowl, combine thyme, garlic, vinegar, wine, and the juice of 1 lemon.  then, slowly whisk in the olive oil, pour over the onions and potatoes, and gently stir to coat. 

5.  Refrigerate at lest 3 hours.  Before serving, garnish with more chopped thyme, and a halved lemon.