LEMON-INFUSED POTATO SALAD

1.2 kg small new potatoes, scrubbed
finely grated zest and juice of 1 large lemon
2 tbsp wholegrain mustard
1 tbsp clear honey
6 tbsp virgin olive oil
2 sticks celery, finely chopped
1 pack fresh dill, chopped
salt and freshly ground black pepper

Place the potatoes in a large saucepan and cover with boiling water from the kettle. Bring back to the boil then simmer for about 10-15 minutes until tender. Drain well.

Whisk the lemon zest and juice with the mustard, honey and olive oil in a bowl. Add the potatoes while they are still warm and toss well to coat evenly.

Leave in the fridge until needed (they will keep for up to 24 hrs).

Just before serving, toss well to mix, then add the celery and dill and season to taste.