lemony potato salad

serves 8

This potato salad contains no mayonnaise, making it both lighter and more versatile than traditional versions. It tastes best at room temperature, as the delicate flavor of the olive oil is lost right out of the refrigerator.

2 lbs baby red potatoes, scrubbed and cut into quarters
1 bunch scallions, sliced into thin diagonal strips
zest and juice of 2 lemons
1 bunch flat leaf parsley, stems removed, chopped
1 cup extra virgin olive oil
salt and pepper to taste

Fill a large pot with water and 1 tbsp salt. Add potatoes, bring to a boil and cook for about 10 minutes or until potatoes are cooked through. Drain and place potatoes in a large salad bowl. Add remaining ingredients and toss. Refrigerate, letting salad come up to room temperature before serving.