Lemon-Dijon Potato Salad Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1 1/2 pounds red new potatoes (no bigger than golf balls), cut into eighths
• Kosher salt and freshly ground black pepper
• 4 teaspoons lemon juice plus 2 teaspoons lemon zest (from 1 lemon)
• 4 teaspoons Dijon mustard
• 4 teaspoons minced shallot
• 1 teaspoon honey
• 1/4 cup extra-virgin olive oil
• 1/2 cup diced celery, plus 1 heaping tablespoon chopped celery leaves