aaaand I'm Back! Potato Salad

Well, I'm finally moved in and ready to begin graduate school. It feels nice to be in my own place again, although I will miss living with my parents (by the way, thanks for everything!) One small problem with the first day in a new place: empty refrigerator. I had a few small groceries, but I'm waiting until Thursday for the East Atlanta Village Farmer's Market to pick up the bulk of my food. With my cabinets stocked with very few leftover items from my parents' house, I had to get creative. With Spring in full bloom and warm (er, hot already here in Georgia) weather here I've seen tons of recipes for "picnic" potato salad (i.e. no mayo) so I decided to try some myself.
Picnic Potato Salad
I made this for just myself, so adjust accordingly for more people. In this case, measurements aren't really important...just eyeball and taste often!

• 3-4 small red skinned potatoes, washed and cubed (I like to leave the skins on)
• 1/4 C bread crumbs (I used Italian which are already seasoned)
• drizzle of olive oil
• 1/2 small lemon

Boil potatoes in a pot of salted water until a fork will stick through them easily. While potatoes are boiling, heat the drizzle of oil in a small skillet on low-medium heat. Add bread crumbs and combine with oil, toasting just long enough to wet all crumbs with oil. Zest half the lemon into the crumb mixture. Drain potatoes. Mix crumb mixture with potatoes, adding a squeeze of lemon juice from half the lemon. 

I liked this best warm, although I did try it for lunch the next day straight from the frige and it was still yummy!