Herbed Potato Salad
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- Red Potatoes: 2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
- Flat-Leaf Parsley: ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
- Green Onions: ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
- Garlic: 2 cloves garlic, roughly chopped
- Black Pepper: Freshly ground black pepper, to taste
- Stalks Celery: 3 stalks celery, chopped
In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with room temperature 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.
Visual cue
until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Step help
Step timer
5:00
Target: 5 min-6 min
Watch for
about 5 to 6 minutes
until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Source
Herbed Potato Salad (no mayo!)
Herbed Potato Salad (no mayo!)
References
This step uses
- 2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
- 1 tablespoon fine sea salt
Full ingredient reference
- 2 pounds small red potatoes, scrubbed and sliced into 1/4-inch thick rounds
scrubbed and sliced into 1/4-inch thick rounds
- 1 tablespoon fine sea salt
- 1/4 cup olive oil
- ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
roughly chopped, plus about 2 tablespoons more for garnish
- ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
plus about 2 tablespoons thinly sliced for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
roughly chopped
- Freshly ground black pepper, to taste
to taste
- 3 stalks celery, chopped
chopped