09/30/2026
Here is a delicious side dish that can be enjoyed all year round, Herbed Red Potato Salad.
Ingredients:
2 pounds small red potatoes, scrubbed and sliced into 1/2-inch thick rounds
1 Tbsp fine sea salt
1/4 Cup olive oil
1/3 Cup lightly packed fresh, flat-leaf parsley, roughly chopped, plus 2 Tbsp more for garnish (if desired)
2 Tbsp fresh lemon juice
2 tsp Dijon mustard
2 cloves garlic, roughly chopped
freshly ground black pepper to taste
3 stalks celery, chopped
Optional: 2-3 hard-boiled eggs, chopped (this recipe does not originally call for egg, but eggs are a great way to stretch a potato salad and make it more filling).
Instructions
1.) Begin by prepping your ingredients. Slice and chop ingredients and measure out ingredients before you begin to ensure effortless flow while preparing your meal.
2.) 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 and then reduce heat to medium-low. Cook until potatoes are easily pierced by a paring knife (or fork) and pulled out with little resistance, about 5-6 minutes.
3.) Reserve 1 Cup cooking water (this will be used later) and then drain. Transfer the potatoes to a large mixing bowl.
4.) In a small food processor or blender, combine the olive oil, parsley, green onions, lemon juice, Dijon mustard, garlic, and freshly ground black 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. (If you don't have a food processor or blender, just finely chop the parsley and onions, and whisk the dressing together until the oil is fully incorporated.)
5.) Drizzle the potatoes (and chopped hard-boiled egg if using) with the herbed olive oil mixture and gently mix to combine. (It will look like you've poured too much dressing, but don't worry, the potatoes will soak it up.) Let the potatoes rest for 10 minutes, gently tossing every few minutes.
6.) Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
7.) Serve immediately (if you like it warm) or cover and refrigerate until you're ready to serve. This salad will keep in the refrigerator for about 3 days.
