Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary
This is a warm salad with a bright, tangy flavor thanks to the lemon, garlic, and olive oil dressing.
While you can use any type of potato in this salad, it’s best to stick with waxy varieties like reds or fingerling potatoes. I used a bunch of baby yellow potatoes because, well, that’s what was in my pantry the day a craving for this salad hit me.
