Potato Salad With Lemon and Cilantro

This salad is easy to make and very fresh looking. The warm potatoes seem to temper the cilantro's flavour, so it's a good way to introduce newcomers to this bright, distinctly flavoured herb.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2  lbs  waxy salad potatoes
•  kosher salt
• 1⁄2 cup extra virgin olive oil
• 1⁄2 teaspoon  finely grated lemon zest
• 3  tablespoons fresh lemon juice
•  fresh ground black pepper
• 1⁄2 cup  lightly packed chopped fresh cilantro leaves
• 2  green onions, thinly sliced (white and green parts, Or 1 shallot minced)

Directions

1. Scrub the potatoes and put into a large pot of salted water. Bring to a boil and lower to simmer. Cook, partially covered, until the potatoes are tender when pierced with a fork,a bout 25 minutes. Drain and let cool slightly.
2. While the potatoes are still warm, slice them about 1/4 inch thick (there's no need to peel, but discard any pieces of skin that come off on their own).
3. Put half the potatoes in a large serving bowl. In a small bowl whisk the oil, lemon zest, lemon juice, 1 tsp salt and several grinds of pepper. Drizzle on half the dressing. Add the remaining potatoes to the bowl, drizzle on the rest of the dressing and toss gently with a large rubber spatula to combine well.
4. Add the cilantro and green onions and toss gently again. Taste and adjust seasonings as needed. Serve warm or at room temperature.