Ingredients
3 Meyer lemons
3 large shallots, peeled and minced
1/2 cup finely chopped flat-leaf parsley
1/2 cup medium-chopped dill
1 teaspoon plus 1 tablespoon salt
5 tablespoons extra-virgin olive oil
4 pounds white and red new potatoes
1/8 teaspoon freshly ground pepper
1 large egg
Preparation
To make gremolata, zest lemons to yield 2 tablespoons. Juice lemons; reserve. Blanch zest in small pan of boiling water for 30 seconds. Strain, run under cool water, and drain. Transfer zest to cutting board; finely chop. Add shallots, parsley, dill, and 1/2 teaspoon salt to zest. Drizzle 1 1/2 teaspoons oil over ingredients. Use large knife to chop ingredients until very fine but still retaining some texture. A food processor may be used, but pulse only. Transfer mixture to medium bowl. Stir in 3 tablespoons oil and 1 tablespoon lemon juice, until mixture is slightly thickened. Set gremolata aside.
Put the scrubbed, unpeeled potatoes in large saucepan, and cover with water by one inch. Add 1 tablespoon salt, and bring to a boil. Lower the heat to medium; simmer until potatoes are tender when pierced with tip of knife, 15 to 25 minutes. Drain. Let stand until cool enough to handle; cut potatoes in half or quarters. While still warm, season with 1/2 teaspoon salt, pepper, and 1 1/2 tablespoons oil. Add the gremolata, and toss to combine. Potatoes will absorb flavor from the gremolata. Set aside.
Meanwhile, place egg in a small saucepan, cover with cold water, and place over high heat. Bring to a boil; cook 1 minute. Turn heat off; cover. Let egg stand for 13 minutes. Drain egg; place in cold water to cool. Peel egg; cut in half. Dice finely. Set aside. To serve, transfer potatoes to serving bowl. Sprinkle chopped egg over potatoes.
