Meyer Lemon Vinaigrette & Potato Salad

  This is adapted from a potato salad that my SIs made while in town. Instead of the vinegar in the classic  French vinaigrette I used ... Meyer Lemon juice !! Gotta to use up all those lemons after all :-)  
  It's one of the tastiest potato salad I ever had and the color is beautiful with the addition of the mustard. We had some bougainvillea and whole lemons and leaves on the dining table and it really felt like we were in the South of France again :-) The recipe is definitely a keep for upcoming BBQ parties. The only downside is you have to peel those potatoes while hot and your poor little fingertips will feel the heat !



Ingredients:
Serves 4

Salad:
- 2 skinny carrots
- 1/4 small onion
- 14-16 small potatoes

Vinaigrette:
- 2 T freshly squeezed Meyer lemon juice (or vinegar for the classic French vinaigrette)
- 1 T Dijon mustard
- 5 T olive oil
- a dash of sugar, salt and freshly squeeze pepper to taste

Preparation:
- Boil the potatoes in their skin until done (fork goes through easily)
- While the potatoes are cooking, peel and cut the carrots en rondelle, and the onion in very thin slivers crosswise (pic 2)
- Mix the lemon juice and Dijon mustard well, then add the olive oil and whisk.
- Add the dash of sugar, salt and pepper to taste and set aside.
- Drain the cooked potatoes, peel and cut into 1/8' thick rondelles crosswise while still hot
- Whisk the vinaigrette again and pour over the potato/carot salad and serve forth :-)

Optional:
- Add some anchovies to the salad for a Mediterranean touch.