The Ritz Carlton Potato Salad
- 1 1/2 pounds small heirloom potatoes (purple, red, fingerling)
- 2 ribs celery, chopped
- 1/4 cup mayonnaise
- 2 Tbsp finely chopped fresh chives
- 1/2 tsp grated lemon zest
- 1 Tbsp fresh lemon juice
- 1/2 tsp sugar
- 1 1/2 tsp fresh tarragon, finely chopped
- 1/4 tsp salt
- 1/4 tsp pepper
Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12-20 minutes.
While potatoes cook, stir together celery, mayonnaise, chives, lemon zest, lemon juice, sugar, salt, tarragon and pepper in a large bowl.
Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.