This is a vibrant spring recipe that will give a burst of lemon flavor to any meal. The taste comes not only from the lemon juice but also from the lemon zest...(which is the yellow skin on the lemon). The praper way of zesting a lemon is scraping the yellow part of the lemon....the white part is very bitter, so avoid scarping any of it. Enjoy this recipe and feel free to leave any questions or comments you have.
• 2 lbs potatoes
• 1/3 cup cut green onions
• 1 clove garlic
• 2 tbs salt
• 1 lemon
• 1 1/2 teaspoon black pepper
• 1/4 cup olive oil
• 2 tbs grainy or regular Dijon mustered
1 Place the potatoes in a sauce pan, cut them cut if they're not bite size. Then cover them with cold water 1 inch over the top.
2 Add 2 tablespoons salt and set the pot on high until it's boiling, them lower to medium low and cook for 12-15 mins.
3 Meanwhile the potatoes are cooking make the vinaigrette. zest the lemon and place in a mixing bowl. Then peel and press 1 clove of garlic with a garlic press.
4 Now add 2 teaspoons of salt and 2 teaspoons black pepper, 1/2 cup olive oil, 2 tbs grainy mustered. And squeeze the juice from 1 lemon.
5 Them whisk together the lemon vinaigrette in a bowl and set aside.
6 Now drain the potatoes in a colander and place them in large glass dish for easier mixing.
7 Pour the lemon vinaigrette over the potatoes and mix together. Serve warm