New Lemony Potato Salad

[Modemouth]

I am trying to cook ahead for company but this stuff is so good I ate a lot of it tonight...

NEW LEMONY POTATO SALAD
Servings: 4

5 medium-size potatoes, preferably Yukon Gold
1 lemon
2 tsp (10 mL) Dijon mustard
1/4 cup (50 mL) olive oil
1 garlic clove, minced
1 tsp (5 mL) salt
1 tsp (5 mL) chopped fresh thyme or 1/4 tsp (1 mL) dried thyme leaves
1/2 tsp (2 mL) granulated sugar
2 green onions

Cut unpeeled potatoes in half and place in a large saucepan. Cover with water. Partially cover and bring to a boil over high heat. Reduce heat to medium. Stir occasionally until potatoes are just fork-tender, 15 to 17 minutes. Don't overcook.

Meanwhile, finely grate 1 tablespoon (15 mL) lemon peel. Then squeeze 3 tablespoons (45 mL) juice from lemon. In a large bowl, whisk juice with peel and Dijon. Whisk in oil, garlic, salt, thyme and sugar. Set aside. Thinly slice onions. Drain potatoes well. When cool enough to handle, peel off skin, only if you wish. Cut into large chunks. Add warm potatoes and onions to bowl. Gently stir to evenly coat. Serve warm or at room temperature.

Make ahead:
This is an easy salad to prep in advance. Do not add lemon peel when preparing salad. We found it turned bitter and lost freshness in the salad overnight. Instead, let salad cool, then cover with plastic wrap and refrigerate up to 2 days. Bring to room temperature and mix in lemon peel just before serving. Add a little more oil if salad is dry and salt to taste.