Baby Potato Salad with Lemon Aioli

1 lb of potatoes of your choice (the waxier, the better) 
Juice of 1 1/2 lemons
Zest of one lemon
Salt
Garlic powder
1 tbs grapeseed or other non-olive oil
2 stalks of celery, chopped
3-4 green onions, green part only, sliced
1 clove minced garlic
3/4 cup mayo of your choice or fresh aioli
A bunch of herbs of your choice, finely chopped
1 tbs capers

• Wash and clean potatoes.

• Cut potatoes into bite-sized pieces (I used baby potatoes, so I quartered them).

• Fill a large pot with cold water and put potatoes in.

• Salt water (more than you think. Should be slightly saltier than the sea).

• Bring potatoes to a boil.

• Chop celery and green onions.

• Put all but a few green onions and celery into a bowl with 1/3 of lemon juice and oil.

• When potatoes are tender (but not super soft), drain them both in a colander.

• Rinse potatoes with cool water.

• Put them on a cutting board or tray to dry.

• Sprinkle salt, garlic powder and 1/3 of the lemon juice on potatoes while warm. Taste and adjust.

• Put 3/4 cup of mayo, remaining lemon juice, celery, green onion, zest, and chopped garlic into a blender or small food processor.

• Blend until smooth.

• Taste and adjust flavors.

• When potatoes are cool, put in bowl with celery and green onions. 

• Add mayo mixture and stir gently.

• Add capers and herbs and stir gently into salad.

• Refrigerate until cool.