Ingredients
2lbssmall red potatoesscrubbed and sliced into ¼-inch thick rounds
1tbspfine sea salt
¼cupolive oil
⅓cuplightly packed fresh flat-leaf parsleyroughly chopped
2tbspflat-leaf parsleythinly sliced for garnish
⅓cupgreen onionsroughly chopped
2tbspgreen onionsthinly sliced for garnish
2tbspFresh Lemon Juice
2tspdijon mustard
2clovesgarlicroughly chopped
freshly ground black pepperto taste
3stalkscelerychopped
Preparation
In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch.
Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are tender for about 5 to 6 minutes.
Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic, and freshly ground black pepper.
Process until the herbs and garlic have been chopped into little pieces. While running the food processor, pour in the reserved cooking water and process just until blended.
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing for every few minutes.
Add the celery to the bowl, along with a couple of tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
Serve immediately, or cover and refrigerate until ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
