Lemon Potato Salad
BY
F!shyD!sh
Trish Cummings2 stalks celery
1 1/2 lbs Yukon Gold potatoes
1 Meyer lemon
2 Tbsp Verjus Blanc
1 1/2 Tbsp capers
1 Tbsp honey
1 shallot
INSTRUCTIONS
Boil water and add potatoes, cooking 12-14 minutes or until tender when pierced with fork. Turn off heat. Drain thoroughly and return to pot.
Thinly slice the celery.
Using a peeler, remove the yellow rind of the lemon avoiding the white pith. Mince the rind to get 2 tsp of zest (or use a zester). Halve and remove seeds from lemon.
Peel and thinly slice shallots and place in a bowl. Squeeze juice of lemon halves into bowl with shallots.
To the post of boiled potatoes, add the lemon juice-shallot mixture, the lemon zest, capers, celery and 2 tablespoons of olive oil. Mix to thoroughly combine and add salt and pepper to taste.