Cut potatoes in half and cover with cold water in a large saucepan and add a pinch of salt.

Place pan on a high heat and allow the water to heat until it rumbles.

Lower heat to get the water to a steady rumble.

Cook until you are able to easily pierce potatoes with a fork.

Drain potatoes and set aside.

Place a skillet on high heat then add mustard and celery seeds.

Gently shake skillet to move seeds around as they toast.

The mustard seeds will begin to pop, continue to shake skillet until seeds stop popping.

Remove skillet from heat and transfer to a bowl.

Add olive oil, lemon juice and zest and salt and mix thoroughly.

Place potatoes in a large bowl and pour dressing on top.

Toss until potatoes are thoroughly coated And serve.