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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch. Ingredients:
3 pounds small boiling potatoes |
1 cup chopped celery (about 4 ribs) |
1/2 cup mayonnaise |
1/4 cup finely chopped chives |
1 teaspoon grated lemon zest |
2 tablespoons fresh lemon juice |
1 teaspoon sugar |
Directions:
1. Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
2. While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.
3. Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
4. What to drink:Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
5. Cooks' note: Potato salad can be made 1 day ahead and chilled. Bring to room temperature before serving.
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