A summertime staple with a lemony kick!
Lemony Potato Salad
- 3 pounds small red
- potatoes, cut into 1 & 1/2 inch pieces
- 1 cup Duke's mayonnaise
- 1/4 cup rice wine vinegar
- Zest and juice of one lemon
- 1 Tablespoon sugar
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped celery
- 1/2 cup chopped green onion
- Kosher salt
- Freshly ground black pepper
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
Drain the potatoes in a colander. In a large bowl, whisk together the mayonnaise, rice wine vinegar, lemon zest and juice, sugar, parsley, 1 teaspoon of salt, and 1 teaspoon of pepper. While the potatoes are still warm, add them to the dressing. Add the celery and green onion, salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.