This potato salad recipe is quick and mayo-free.
YIELD: Approximately 8-10 side servings
3 pounds small new potatoes, scrubbed and sliced into ¼-inch thick rounds
1 tablespoon salt or to taste
1/3 cup olive oil
1/2 cup lightly packed fresh flat-leaf parsley
1/2 cup roughly chopped green onions, or yellow onion
3 tablespoons fresh lemon juice
4 teaspoons Dijon mustard
4 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
4 stalks celery, chopped
4 hard boiled eggs, chopped
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 easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Reserve 1/2 cup cooking water, then drain.
Transfer potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, parsley, onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces, then drizzle in the reserved cooking water and blend just until emulsified. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until emulsified.)
Drizzle the potatoes with the herbed olive oil mixture and mix well. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Add the celery and egg to the bowl. Let the potatoes rest for ten minutes, tossing every few minutes. Season to taste with salt and pepper and 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.