Potato Salad

From Food Network Without Eggs1

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 4  medium  red potatoes
• 4  medium russet potatoes
• 1  lemon, juice and zest of
• 1  tablespoon Dijon mustard
•  salt and pepper
• 1⁄3 cup olive oil
• 1  red onion, finely chopped
• 1  red bell pepper, finely chopped
• 1⁄4 cup fresh parsley leaves, finely chopped
• 2  scallions, thinly sliced

Directions

1. Place potatoes in a large pot and cover with water. Bring to a boil and cook for about 20 minutes; the potatoes are done when a knife is easily inserted into the potato. Drain and cool potatoes in the refrigerator for approximately 20 minutes.
2. In a large bowl, combine the lemon zest, lemon juice, and mustard. Season, to taste, with salt and pepper. Slowly whisk in the olive oil. Add red onion, red pepper, parsley, and scallions and stir to combine and coat with the dressing. Season, to taste, with salt and pepper.
3. Remove potatoes from refrigerator cut into eighths or bite-size pieces. Add potatoes to bowl and toss to combine. Adjust seasonings, if necessary.