Foodie Friday: TSK Potato Salad with Parmesan

If you haven’t had the pleasure of dining at Tanya’s Soup Kitchen (located at 1725 E. Douglas, Suite 105) in Wichita, make sure to put it on your to-do list. And while everything on Tanya’s menu is superb, one thing that customers rave about is her new potato salad. It. Is. SO. Good. She’s generously shared her recipe with the public, and we wanted to make sure you had a copy. Enjoy!

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2 pounds small red potatoes
4 green onions, minced
2 Tb chopped fresh parsley
2 Tb chopped fresh basil
Juice and zest of 2 lemons
1 large clove garlic, minced fine
1 cup mayonnaise
Salt and pepper to taste
1 cup grated parmesan cheese, or more, if you like

Boil potatoes until tender. Drain and let cool slightly. In large bowl, mix the onion, parsley, basil, garlic, lemon juice and zest, and mayonnaise until smooth. Add potatoes to the bowl and mix until combined. Add parmesan cheese and season to taste with salt and pepper. Serve warm or cold.