Potato Salad with Garlic Mayonnaise And Chives

Ready in 1 hour

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; to a paste with 1
1 tb Hot water
2 lb Small boiling potatoes;
3 Garlic cloves; minced and
; inches in diameter)
1/4 c Chopped fresh chives
; taste if desired
3 1/2 tb Fresh lemon juice plus
1/3 c Mayonnaise
; teaspoon salt

Original recipe makes 1 servings



In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled. While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water. Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing. Serve salad at room temperature. Serves 4 generously. Gourmet August 1994

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