Light Pota­to Salad

(serves 10)

5 lbs Yukon Gold pota­toes, steamed till ten­der, cut in bite-size cubes
4 stalks cel­ery, minced
2 bunch­es scal­lions (spring onions), minced white AND green parts

dress­ing:
1/3 cup olive oil
juice and zest of 1 lemon
2 tbsps maple vinegar
1 tsp cel­ery salt
1 tbsp mayonnaise
3 tbsps Dijon mustard
loads of fresh-ground black pepper
sea salt

Shake up all dress­ing ingre­di­ents except black pep­per and toss with pota­toes, cel­ery and scal­lions. Grind the pep­per over the sal­ad and salt to taste.