Hold The Mayo

Meet your new favourite potato salad; it’s inexpensive and easy to make with lemon and green onion vinaigrette. (RECIPE)

QUICK & DELISH | Looking for a new spin on potato salad that can’t possibly spoil the way egg-and-mayonnaise-based ones can? This potato salad is so flavour-rich that you’ll want to make it all year round and gobble it up while it’s fresh and still warm in the bowl.

As far as we can tell (internet research only), the recipe for Potato Salad with Lemon and Chive Vinaigrette originated with the U.K.’s top-selling cookbook author Delia Smith. We first sampled a variation of this hit at our local deli where the cook in the kitchen told us he had never heard of Delia and had gotten his recipe from a friend of a friend.

And maybe he’s telling the truth because his version does not include mint or chives (“chives would compete too much with the green onions, the lemon and mustard,” he says) the way Delia’s does.

Now that we have tried both recipes, we have to agree that his more-lemon less-onion version is the tastier of the two.—eds

POTATO SALAD WITH LEMON AND GREEN ONION VINAIGRETTE

Ingredients: 2 pounds new potatoes, 2 lemons, 1 clove garlic, extra virgin olive oil, grainy mustard, 1 bunch green onions, salt flakes and pepper

Directions: Boil quartered potatoes (with their skins left on) until just tender. While the potatoes are cooking, make the vinaigrette. Use a microplane grater to zest both lemons and pulverize the garlic clove. Add these ingredients to a minimum four tablespoons of lemon juice and three of olive oil. Whisk everything together with a healthy tablespoon of grainy mustard (we used grainy Dijon) plus salt and pepper to taste.

When the potatoes are done, toss them together with the vinaigrette and then fold in a lavish amount of scissor-sniped green onion bits.

Done and yum.