Warm Potato Salad | Blue Flame Kitchen

Ingredients

• 1/2 cup fresh lemon juice
• 1/4 cup grapeseed oil or canola oil
• 2 tbsp grated lemon peel
• 1 tbsp drained capers, chopped
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1 bag (2 lb) baby red potatoes, quartered (about 6 cups)
• 1 tbsp grapeseed oil or canola oil
• 3 cups thinly sliced celery hearts
• 1/2 cup thinly sliced green onions