Lemon Herb Potato Salad

Lemon Herb Potato Salad

Inspired by a recipe in Cooking Light magazine

2 pounds red potatoes, or other thin-skinned, potatoes
1/4 cup extra virgin olive oil
grated zest of 1 lemon
3 tablespoons fresh lemon juice
2 tablespoons dill relish
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil
2 tablespoons fresh thyme leaves, preferably lemon thyme
1 tablespoon chopped fresh tarragon
1/3 cup sliced onion or chopped scallions or chives

Directions: 

1. Place potatoes in a large pot and cover with cold water by a few inches. Cover the pot and bring to aboil. Reduce to a simmer and cook until potatoes can be easily pierced with a fork. Drain and cool.

2. In a large bowl, combine olive oil, lemon zest and juice, dill relish, salt and pepper. Whisk until well combined. Stir in basil, thyme and tarragon.

3. When the potatoes have cooled (preferably still a little warm) peel if desired and chop into 1-inch cubes. Add to the dressing in the bowl. Add the onions. Stir gently to coat the potatoes well. Taste for seasoning and add lemon juice or salt if necessary.

Recipe found at: http://themessyapron.blogspot.com/2009/07/potato-salad_26.html