Potato Salad with Lemon Vinaigrette

Potato Salad with Lemon Vinaigrette

serves 6

• 2 pounds of new potatoes
• 3 teaspoons of salt - divided
• 1 clove of garlic - crushed
• teaspoon of black pepper
• 2 teaspoons of grainy mustard
• 1 lemon zest
• 1/4 cup of lemon juice
• 1/4 cup of olive oil
• 1/3 cup of green onion - chopped

Place the small, new potatoes, whole, in a saucepan with enough boiling water just to cover them. Add 2 teaspoons of the salt, bring to a boil and then simmer them for about 12- 15 minutes or until tender.

Meanwhile make the vinaigrette. Crush the garlic and add the remaining teaspoon of the salt, and the black pepper. With the back of a spoon, mash the salt and garlic together. Remove the zest from one lemon and add it to the bowl. Gradually whisk in the fresh lemon juice and olive oil. Set aside.

Chop the green onion and set aside until ready to serve.

When the potatoes are cooked, drain them in a colander and spill them out onto a cutting board. Cut potatoes in half (or bite size). Put the potatoes into a large flat dish and pour on the vinaigrette dressing while they are still hot. Gently toss them around in the dressing and let them sit for a few minutes in order to absorb the dressing. Put the potatoes into a decorative serving dish and scatter the green onions and on top. Serve warm or at room temperature.

Adapted From: Delia Smith