Healthy Labor Day Options from Chef Nicole LaTorre: Rosemary Potato Salad

We asked Chef Nicole LaTorre, a member of our AtlantiCare Growing Green Chef's Council, and owner of Eat Clean Org, for some healthy Labor Day BBQ options. She didn't disappoint with this delicous Rosemary Red Skin Potato Salad Recipe. Check it out below and enjoy! 

rosemary red potato saladINGREDIENTS

2 pounds red skin potatoes, rinsed and cubed 

3 stalks celery, chopped

¼ cup olive oil

1 tbsp fresh chopped rosemary 

cup diced red onion 

2 cloves garlic, roughly chopped

Freshly ground sea salt & pepper, to taste

*You can substitute olive oil with dijon mustard for a tangy taste & a healthier alternative to mayo. 


  1. In a large pot, bring water to a boil over high heat.  Place cubed potatoes in and cook until fork tender, about 5 to 6 minutes.
  2. Dice up red onion and celery stalks. Set aside.
  3. Finely mince fresh garlic and chop rosemary. You may substitute garlic powder for fresh garlic. 
  4. Drain potatoes, transfer to a large bowl. 
  5. In a separate small bowl whisk olive oil with garlic, rosemary, sea salt and pepper. Pour over potatoes.
  6. Fold in onion and celery, add salt and pepper to taste and serve! 
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