Lemony Potato Salad
Adapted from Gourmet, July 2009
3 pounds small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1 tbs horseradish
1/4 cup finely chopped chives
1 teaspoon grated lemon zest
2 tbsp chopped dill
2 tablespoons fresh lemon juice
1 teaspoon sugar
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, horseradish, chives, lemon zest and juice, dill, 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.