Looking and tasting the version I was served at Zoe's resulted in a fairly good version, but not an identical knockoff. I sauteed onions and garlic then added cubed cooked Yukon Gold potatoes. A little bit of salt, pepper and rosemary mixed in gently. Then I tossed in 2 fat tablespoons of butter.
We served this hot potato salad with Bacon Wrapped Peach Chicken and I ought to have placed the meat on top of the potatoes, as it was served at Zoe's. It may have made a difference if it were boneless chicken but still....a nice accompaniment. Next time I need to add green onions, that would be pretty and I love the taste of those onions.
As I have been doing a few copycat recipes over the years I am thinking of making a tab at the top dedicated to those recipes.
Linking up with Deb at Kahakai Kitchen for Souper Sunday this week. Check out her yummy Chickpea and Pasta soup post HERE.