Herbed Red Potato Salad
| Prep Time | 15 minutes |
| Cook Time | 5 minutes |
| Servings |
1/2 cup servings
|
Ingredients
- 2 pounds small new potatoes scrubbed and cut into ½ inch cubes
- 2 teaspoons salt or salt substitute
- 8 teaspoons extra virgin olive oil
- 1/3 cup lightly packed fresh dill roughly chopped, plus more for garnish, or parsley
- 1/3 cup roughly chopped green onions plus more for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves Garlic roughly chopped
- freshly ground black pepper to taste
- 3 stalks celery chopped
Ingredients
|
Instructions
- Place the cubed potatoes in a large pan; sprinkle with salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to low and cook until potatoes are easily pierced, about 5 to 6 minutes. This is an important step. Don’t overcook.
- Drain off the water, but save ¼ cup for the dressing. Transfer potatoes to a large mixing bowl.
- In a blender or a food processor, combine the dill, olive oil, green onions, lemon juice, Dijon mustard, garlic and black pepper. Process until the garlic and herbs have been chopped into little pieces, then add in the reserved cooking water and blend just until emulsified. (If you don’t have a blender or a food processor, just finely chop the dill and onions and whisk the dressing together until emulsified.)
- Pour the herbed olive oil mixture over the potatoes and gingerly mix well, being careful not to bruise the potatoes. Let the potatoes rest for ten minutes, tossing every few minutes.
- Add the celery to the bowl, along with a couple tablespoons each of dill and onions. Toss again. Season to taste with salt substitute and pepper, serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep well in the refrigerator for about two days.
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