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Ingredients

• 4 pound(s) russet potatoes, peeled and cut into 1-inch cubes
• 1/4 cup(s) olive oil
• 2 teaspoon(s) finely chopped fresh rosemary
• 1.5 teaspoon(s) salt
• 1/2 cup(s) mayonnaise
• 1/4 cup(s) buttermilk
• 2 clove(s) garlic, minced
• Juice of 1 lemon

Description

Roasting The Potatoes For This Rosemary-scented Potato Salad Gives The Classic Summer Dish A Surprising New Texture.

Womans Day
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