Creamy Red Potato Salad

I have never been a huge fan of potato salad partly because so often it is defined by the slop that comes out of the deli counter brought to a potluck by someone.  However, growing up my Mom made several varieties of potato salad some of which I liked more than others.  This super simple recipe is inspired by her and I wholeheartedly recommend it to potato salad lovers and those who, like me, want to give it a second chance.  The lemon and fresh parsley brightens up the dish while the strong presence of garlic is balanced by the creaminess of boiled red skinned potatoes.  Enjoy.

Creamy Red Potato Salad
8 small Red Potatoes
6 cloves Fresh Garlic (pressed)
4 heaping Tablespoons Vegenaise
1/2 cup Fresh Curly Parsley (chopped finely)
Juice of 1 Lemon
Salt and Pepper to taste

Cover potatoes with cold water and a scant handful of salt.  Bring to a boil and cook for about 1 hour or until potatoes are fork tender.  Turn off heat, remove potatoes and place in a large dish to cool slightly.  Place remaining ingredients in a bowl and whisk to combine.  When potatoes are cool enough to handle, chop them into large bite sized cubes.  Add dressing and carefully toss to coat.  Taste test for seasoning and moisture level.  Serve immediately or store in refrigerator until ready to serve.

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