Potato Salad Wlemon Recipes

Steps:

• Place the potatoes in a medium saucepan. Cover them with cold water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 12 minutes.
• Meanwhile, combine the lemon juice, mustard, shallot, honey and 1/2 teaspoon salt in a blender. Blend until smooth. With the blender running, slowly drizzle in the oil.
• When the potatoes are cooked, drain in a colander and tap out any excess water so the potatoes are as dry as possible. Transfer the warm potatoes to a large bowl. Add the diced celery, vinaigrette, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Garnish with the celery leaves and lemon zest. Serve warm or at room temperature.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Steps:

• 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.
• 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.
• Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Steps:

• Place your baby new potatoes in a large saucepan filled with cold salted water and cook on medium heat until tender for about 20 minutes. While the potatoes are cooking, Place a colander over the boiling water and blanch the green peas for about 45 seconds.
• Drain potatoes, transfer to large bowl and set aside to cool for a bit. Once potatoes are cooled slightly add the red onion, dill, chives, mayonnaise and peas. Drizzle with lemon juice and toss gently to coat. Season with salt and pepper, to taste.

Steps:

• Boil the new potatoes for 15 mins until just slightly overcooked but still holding their shape. While still warm, toss with all the other ingredients. Season. Can be made up to a day ahead and chilled, but take out of the fridge a good few hours before serving.

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
• In a bowl, whisk together lemon juice, salt and olive oil.
• Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.