Gabriella of My life as a reluctant houswife asks to share our Summer Salad Recipes. I prepared for the event the following potato salad with lemon of my own tree.

The salad is quite "heavy" but delicious - next time I will reduce the quantity of oil. Due to the huge amount of garlic, the next day possibliy you are a little bit lonesome. ;-)

Lemon Potato Salad
makes 2



400 g small potatos

Dressing
salt
1 lemon, juice only
1 tb vinagre
2 tb chicken broth
1 tb Cognac
parsley, coarsely chopped
black pepper
1 fresh chili, finely sliced
4-6 black olives, sliced
4 garlic toes, coarsely chopped
6 tb good Spanish olive oil

Cook potatos until tender (about 20 minutes). Peel and slice, the potatos should be still warm.

Combine all the dressing ingredients and pour over the lukewarm potatos. Serve at room temperature.