Ingredients

• 1 1/2 pounds red new potatoes (no bigger than golf balls), cut into eighths
• Kosher salt and freshly ground black pepper
• 4 teaspoons lemon juice plus 2 teaspoons lemon zest (from 1 lemon)
• 4 teaspoons Dijon mustard
• 4 teaspoons minced shallot
• 1 teaspoon honey
• 1/4 cup extra-virgin olive oil
• 1/2 cup diced celery, plus 1 heaping tablespoon chopped celery leaves

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Instructions

1. Place the potatoes in a medium saucepan. Cover them with cold water and add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 12 minutes.
2. Meanwhile, combine the lemon juice, mustard, shallot, honey and 1/2 teaspoon salt in a blender. Blend until smooth. With the blender running, slowly drizzle in the oil.
3. When the potatoes are cooked, drain in a colander and tap out any excess water so the potatoes are as dry as possible. Transfer the warm potatoes to a large bowl. Add the diced celery, vinaigrette, 1/4 teaspoon salt and 1/4 teaspoon pepper and toss to combine. Garnish with the celery leaves and lemon zest. Serve warm or at room temperature.