WARM POTATO SALAD

Ingredients

• 1/2 cup fresh lemon juice
• 1/4 cup grapeseed oil or canola oil
• 2 tbsp grated lemon peel
• 1 tbsp drained capers, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 bag (2 lb) baby red potatoes, quartered (about 6 cups)
• 1 tbsp grapeseed oil or canola oil
• 3 cups thinly sliced celery hearts
• 1/2 cup thinly sliced green onions

Directions

1. To prepare dressing, whisk together lemon juice, 1/4 cup oil, lemon peel, capers, salt and pepper until blended; set aside.
2. Cook potatoes in boiling salted water until tender; drain.
3. Heat 1 tbsp oil in a large deep non-stick frypan over medium heat. Add potatoes and sauté for 4 minutes. Add celery hearts and sauté until celery hearts are softened, about 3 minutes. Remove from heat and stir in green onions.
4. Transfer potato mixture to a heatproof bowl. Add dressing and toss to combine. Serve immediately.