Ingredients
- 1 tablespoon fine sea salt
- 2 pounds small, red potatoes scrubbed and sliced into 1/4-inch thick rounds
- 1/4 cup olive oil
- 1/3 cup fresh flat-leaf parsley chopped, plus more for garnish
- 1/3 cup chopped green onions plus more thinly sliced for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic chopped
- Freshly ground black pepper to taste
- 3 stalks celery chopped
Instructions
- Fill a large pot with water and add the fine sea salt. Bring to a boil and carefully add the sliced potatoes. Cook for 8-10 minutes, or until the potatoes are fork-tender. Reserve 1/4 cup of the cooking water, then drain the potatoes and set them aside.
- In a small bowl, whisk together the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic, and reserved cooking water. Adjust seasoning with freshly ground black pepper to taste.
- While the potatoes are still warm, transfer them to a large mixing bowl and pour the herbed dressing over the top. Gently toss to coat, ensuring every slice absorbs the flavors.
- Fold in the chopped celery. Taste and adjust with more salt or pepper, if needed.
- Serve warm or chilled, garnished with extra parsley and green onions.
