This potato salad recipe does not get any easier to prepare, and with a mild lemon flavor it really wakes-up and compliments grilled meats.
Lemony Potato Salad
Recipe from Food Network
2 pounds russet potatoes (note: I used small red skinned, without peeling), peeled and cut into 3/4-inch chunks
1/2 cup mayonnaise
1 tablespoon chopped fresh parsley
1-1/2 teaspoon salt
Freshly ground pepper to taste
Place the potatoes in a pot of salted water; bring to a simmer and cook until tender. Drain and cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half of a lemon; add the juice of the lemon half. Fold in the potatoes and add 1 1/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.