Today's recipe comes from the kitchen of Tanya Tandoc from Tanya's Soup Kitchen in Wichita.
Ingredients:
5 pounds red potatoes,skin on
4 cups shredded parmesan cheese
1 cup sliced green onion, white and green parts both
2 cups mayonnaise (or more to taste)
1/2 cup lemon juice
1/2 cup chopped fresh basil
2 tsp granulated garlic, or more to taste
salt and black pepper to taste
Directions:
- Boil the potatoes until tender.
- Drain, then rinse in cold water until cool, or refrigerate until cool.
- Roughly chop the potatoes and put into a large bowl.
- Add parmesan cheese, green onion, mayonnaise, lemon juice, basil, and garlic and mix well (we use our hands!).
- Season to taste with salt and pepper.
- If you like your potato salad more mayonnaise-y, add more to taste.
- This can be made a day ahead.
- It is also good heated -- either microwave or bake in a casserole at 350 until hot and bubbly.
