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.