potato salad
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A healthier riff on a classic French potato salad with no mayo and lots of herbs.
ingredients
for the dressing:
¼ cup olive oil
⅓ cup fresh parsley, roughly chopped + more for garnish
2 Tbsp lemon juice
2 tsp Dijon mustard
2 cloves garlic, chopped
for the salad:
2lbs small red potatoes, sliced ¼” thick
2-3 stalks of celery, thinly sliced
3-4 pickles, chopped
1 Tbsp fine sea salt
Freshly ground black pepper, to taste
method
Boil potatoes in salted water for 5-6 mins. Reserve ¼ cup water, then drain. Transfer potatoes to large mixing bowl.
In small food processor, combine olive oil, parsley, lemon juice, Dijon mustard, garlic, and pepper. Process until herbs and garlic are chopped. Then, while running food processor, pour in reserved cooking water blend.
Drizzle potatoes with herbed olive oil mixture and gently mix to combine. Let potatoes rest for ten minutes, gently tossing every few minutes.
Add celery and pickles to bowl, along with additional chopped parsley. Toss again. Season to taste with salt and pepper.
