Photo by Quentin Bacon
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.
Cooks' note:
Potato salad can be made 1 day ahead and chilled. Bring to room temperature before serving.
Recipe information
Total Time
45 min
Yield
Makes 8 servings
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
Preparation
Step 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.
Step 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.
Step 3
Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
What to drink:
Step 4
Artezin Mendocino
Zinfandel '07 or
Château de Chamirey
Mercurey Rouge '07
Recipe notes
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