Ingredients:
2 lbs waxy salad potatoes
kosher salt
1/2 cup extra virgin olive oil
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
fresh ground black pepper
1/2 cup lightly packed chopped fresh cilantro leaves
2 green onions, thinly sliced ( white and green parts, Or 1 shallot minced)
Directions:
Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
While the potatoes are still warm, slice them about 1/4 inch thick (there’s no need to peel, but discard any pieces of skin that come off on their own).
Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.
Servings: 4-6
Time preparation: 45 min.
Time total: 45 min.