Garlic & Olive Oil Red Potato Salad

I debated what to call this basic potato salad; Mayo Free Potato Salad? 6 Ingredient Potato Salad? My Husband's Favorite Potato Salad? In the end I decided to just list half of the ingredients in the title. I know there are a lot of potato salads in the world and I have nothing against any of them, I really like mustard and dill potato salad, sour cream potato salad, mayonnaise based potato salads and greek potato salads. But this one wins out in our household. Seasoned simply with lots of garlic, sea salt, pepper, and high quality olive oil, with the crisp crunch and bite of green onion this dish pairs well with almost any main course (add leftover ham to it the next day and it becomes lunch).

Garlic & Olive Oil Red Potato Salad

6 cups red potatoes, cut into 1/2" cubes

6 green onions, cut into 1/4" pieces

6 large cloves of garlic, pressed

 3/4 cup extra virgin olive oil from a quality source

1 tsp sea salt

1/2 tsp fresh ground pepper

Wash and prep your potatoes. Place potatoes in a pot and just cover with water (add a dash of salt if you'd like), bring to a boil and cook until just tender (best not to overcook them). Meanwhile measure out your olive oil and add pressed garlic (you can mince the garlic instead, but using a garlic press will help release the garlic oil and aid in infusing flavor to your olive oil), salt and pepper. Stir well and allow to sit for 30 minutes or so. Once the potatoes are finished cooking, drain and rinse them in cold water and allow to cool for about 30 minutes (you can skip this step if you need to get dinner on the table quickly, it'll still taste pretty darn good, but the flavor is best if it sits and melds for just a bit and this way the hot potatoes will not cook your green onions). Chop your green onions and combine everything in your serving bowl. Serve at room temperature.