Rhubarb isn't the only thing growing out of control in our garden right now. We were so lucky to have a lovely perennial garden already planted for us when we moved into the house, but I will be honest, because I didn't plant the stuff, sometimes I forget that it is there. It is only when it gets to the point that it is over grown and screaming, "somebody harvest me already", that I say "oh yeah, we have chives in our garden". Last year I actually purchased some chives before I found these lovely ones. So, with this bumper crop I couldn't wait to make this potato salad that called for 1/2 cup. I love how light and fresh this salad tastes. The recipe is doubled for a party size serving. I made it for one last week and will be taking it again to a little 4th of July BBQ tonight. You can find the original recipe at Epicurious if you want to make it for a smaller group. Also, I somehow forgot to buy mayonnaise and made my own last week, I couldn't believe what a difference it made. I recommend giving it a try, it was way easier than I thought. Enjoy the day, I hope it is as beautiful wherever you are as it is here in Fairbanks.
Lemony Potato Salad
adapted from Gourmet Magazine
6 pounds small boiling potatoes
2 cups chopped celery
1 cup mayonnaise
1/2 cup finely chopped chives
1 teaspoon grated lemon zest
juice of one lemon
2 teaspoon sugar
Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 1 1/2 teaspoons pepper in a large bowl.
Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.