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| 1.5 lbs. Baby Potatoes. sliced in half | |
| 1/2 cup celery, chopped | |
| 1/4 cup fresh dill, chopped | |
| 1/4 cup green onion, finely chopped | |
| 1/4 Cup EVOO | |
| 3 tbsp. Fresh Lemon Juice | |
| Zest from 1 Whole Lemon | |
| 3 tbsp. Dijon Mustard | |
| 1 tbsp. Minced Garlic | |
| Salt and Pepper, To Taste |
Fresh, zesty, and full of flavor, this warm potato salad is tossed with a bright lemon-Dijon dressing, fresh herbs, and crunchy celery. Perfect as a side dish for spring and summer meals!
| 1. | Cut the potatoes in half leaving the skin on, and place them in a pot. Add enough water to submerge them completely. Add 1 teaspoon salt and bring to a boil. Cover and simmer for 15-20 minutes or until fork tender. Drain the water and place the potatoes in a large bowl. |
| 2. | While the potatoes are cooking, make the dressing and keep it ready. Add all of the dressing ingredients in a bowl and whisk till combined. |
| 3. | Add celery, dill and green onion to the bowl with the potatoes and pour the dressing over the potatoes while they are still warm. Toss well and let this salad sit for at least 10 minutes before serving to let the potatoes soak up the liquid. |
| 4. | Serve warm or cold, enjoy! |