Potato Salad with Lemony Balsamic Vinaigrette
2 lbs boiled, cubed red potatoes
3 stalks celery chopped
1/4 cup red onion
Boil potatoes until soft. Remove from water and spread on a baking sheet and toss with vinaigrette. Refrigerate 12-24 hrs. Add celery and red onion, toss and serve.
Lemony Balsamic Vinaigrette
Longevity Kitchen, Rebecca Katz with Mat Edelson
MAKES ABOUT 1/2 CUP • PREP TIME: 5 minutes
2 tablespoons Balsamic Vinegar
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup extra virgin olive oil
Combine all of the ingredients in the order in which they are written. Whisk until thoroughly blended.Store in a glass jar in the refrigerator for up to 1 week.