*Peel the 3 lbs of potatoes (pretend you are practicing to join the Army). Cut the potatoes in half and then in quarters. Place the potatoes in the pot of cold water. Salt the water. Turn the heat to high and bring the potatoes to a boil. (About 10 minutes). Turn the heat down to medium, cover the pot, and slow boil for another ten minutes, or until tender but still firm enough to keep their shape when cut into cubes. Turn off the heat, and remove the pot from the stove to the counter next to the sink.

Place a big colander in the sink and pour the potatoes into the colander. Then return the now well drained potatoes back into the pot and cover it. Let the potatoes sit for a few minutes to dry and firm up. (10 minutes or so.)

While potatoes are drying and cooling, make the vinaigrette.

*Zest the lemons and set aside the zest.*Get out a small steel strainer and place it over a small bowl. Cut all the lemons in half and then using a reamer, squeeze out the lemon juice from each half into the strainer. The strainer will keep out the pulp and the pits from the juice in the bowl. Set juice aside.

low fodmap, omit onion. Chop the light green stems of scallions or spring onions and dice up a handful of chives to replace the onion in the recipes. If onion is not an issue for you, peel the onion and dice it fine. Take a handful of basil leaves and slice them into ribbons. Do the same for the dill.

Assemble the vinaigrette by placing the lemon juice, lemon zest, olive oil, diced scallions stems or, if using, the onion, Dijon mujstard, basil, dill, salt and pepper, other spices, wine vinegar into a bowl. Whisk together until well emulsified and slightly thickened.

Cut up the now coolish potatoes into large dice (or what ever size you think looks pretty) and place the cut up potatoes in a large bowl in layers.

Using only 1/2 of the vinaigrette, pour some vinaigrette over each layer, lightly salt and pepper each layer, and toss each layer with the vinaigrette before adding the next layer, until all the potatoes and vinaigrette are used up. Well that's how I do it, but if you prefer to just toss half the vinaigrette over all the potatoes and then toss them around, who am I to judge.

Should the salad need more dressing, the other half of the vinaigrette can be kept in a jar in the fridge.It's always good to have extra vinaigrette on hand when you serve the potato salad just because potatoes are notorious for absorbing the dressing and needing more.

Hope everyone will love this potato salad as much as my family did and as much as I did. I shamelessly ate it with a spoon right out of the bowl. Yummy. I need to make it again so I can take a picture of the finished product sitting on a plate, which I forgot to do.