Saturday, July 24, 2010
4 pounds salad potatoes, halves, if necessary to make them a uniform size
Juice of 1/2 a lemon
Zest of 1 and 1/2 lemons, chopped fine
1/4 cup chopped, fresh chives
1 cup Hellmann's mayo (lite or regular)
1/2 teaspoon sugar
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
5-7 stalks celery, chopped
1) Place the potatoes into a pot of cool, salted water, cover and bring to a simmer. Cook for 10-15 minutes until the potatoes are just tender. Drain in a colander in the sink and immediately squeeze the juice of 1/2 a lemon over the potatoes. Allow them to cool completely there in the colander.
2) Make the dressing: Mix together the chives, mayo, sugar, lemon juice, salt and pepper. Taste and adjust seasoning, if you like. Toss the dressing with the cooled potatoes and chopped celery. Stash in the fridge until ice cold and ready to serve.