FRESH LEMON TWIST POTATO SALAD
Ingredients
3 Yukon Gold potatoes (about 1 ½ pounds), peeled and cut into 3/4-inch chunks
3 eggs, hard boiled
1/2 cup mayonnaise
1 lemon
4 stalks celery, diced
2 scallions, sliced thin
Directions
Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
In a large bowl, combine the celery, zest of 1 lemon and juice of ½ lemon, ½ teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste. Refrigerate until ready to serve.
Ingredients
3 Yukon Gold potatoes (about 1 ½ pounds), peeled and cut into 3/4-inch chunks
3 eggs, hard boiled
1/2 cup mayonnaise
1 lemon
4 stalks celery, diced
2 scallions, sliced thin
Directions
Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
In a large bowl, combine the celery, zest of 1 lemon and juice of ½ lemon, ½ teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste. Refrigerate until ready to serve.
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