6 potatoes
75 ml green onion, sliced 1/3 cup
10 ml lemon peel, grated 2 tsp
45 ml lemon juice, freshly squeezed 3 tbsp
45 ml vegetable oil 3 tbsp
1 ml salt 1/4 tsp
.5 ml pepper 1/8 tsp
125 ml mayonnaise 1/2 cup
4 eggs, hard boiled
1 medium cucumber, peeled & diced
250 ml celery, chopped 1 cup
125 ml radishes, sliced 1/2 cup
125 ml carrot, grated 1/2 cup
Boil potatoes until just tender; drain. While still warm, peel and dice into 1/2 inch (1 cm) cubes; add onions. Combine lemon peel, juice, oil, salt and pepper; pour over warm potatoes. Toss to coat completely. Cover and chill 1 hour or longer. Add mayonnaise, starting with 1/2 cup (125 ml), chopped eggs and vegetables. Add more mayonnaise, salt and pepper, if desired. Place in large salad bowl. Cover and refrigerate until ready to serve. Garnish with chopped green onion.
Serves 8