I have to admit the addition of lemon zest and juice may have scared me off at first. Let me assure you, though, it is a fantastic combination! It gives the salad a lighter feel and with only a 1/2 cup of mayo to three pounds of potatoes, you can feel a little better about shoveling it in spoonful after spoonful. The original recipe suggests bringing the salad to room temp before serving, but I for one will not take a chance when serving mayonnaise in the summer heat.
adapted from Gourmet Magazine
3 lb. small boiling potatoes (we used Yukon Golds)
1 cup chopped celery
1/2 c. mayonnaise
1/4 cup finely chopped green onions
1 tsp. lemon zest
2 T. fresh lemon juice
1 tsp. sugar
1 T. kosher salt
1 tsp. fresh ground pepper
Cover potatoes with water in large pot and season well with salt. Bring to boil, then simmer until tender, 12 to 20 minutes. While potatoes cook, stir together celery, mayonnaise, green onions, lemon zest and juice, sugar, salt, and pepper in a large bowl. Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.