Herbed Potato Salad

Yield: 6 servings

2 pounds small red potatoes, sliced into 1/4-inch rounds

1 tbsp salt

1/4 cup olive oil

1/3 cup flat-leaf parsley, roughly chopped, plus 2 tbsp for garnish

1/3 cup green onion, roughly chopped, plus 2 tbsp for garnish

2 tbsp lemon juice

2 tsp Dijon mustard

2 cloves garlic, roughly chopped

freshly ground black pepper, to taste

3 stalks celery, chopped

1. In a large pot, 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 easily pierced by a paring knife, about 5 to 6 minutes.

2. Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

3. In a small food processor or blender, combine olive oil, parsley, green onion, lemon juice, Dijon mustard, garlic, and 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.

4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes.

5. Add the celery to the bowl, along with parsley and green onion to garnish. Toss again. Season generously to taste with salt and pepper.

6. Serve immediately. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

https://cookieandkate.com/herbed-potato-salad-recipe/