LEMONY POTATO SALAD
3 lbs. small boiling potatoes
1 cup chopped celery (about 4 ribs)
½ cup mayonnaise
¼ cup finally chopped chives
1 tsp. grated lemon zest
2 Tbsp. fresh lemon juice
1 tsp. sugar
Cover potatoes with water in a large pot and season well with salt. Bring to a boil, and then simmer until tender, 12 to 20 minutes.
While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1-tsp. salt, and ¾ tsp. pepper in a large bowl.
Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
COOKS NOTE: Potato salad can be made 1 day ahead and chilled. Bring to room temperature before serving.
Yield: 8 servings.
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