Do you need a potato salad recipe for Memorial Day?
Red Potato Salad – serves 6
2 pounds new potatoes, scrubbed and sliced into ¼-inch thick rounds
1/2 teaspoon salt
1/4 cup olive oil
1/2 cup parsley, roughly chopped, divided 1/3 cup plus garnish
1/2 cup green onions, chopped, divided 1/3 cup plus garnish
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Pepper to taste
3 stalks celery, 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 ¼ cup cooking water, then drain. Transfer potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green 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!) Let the potatoes rest for ten minutes, tossing every few minutes.
Add the celery to the bowl, along with remaining chopped parsley and green onions to garnish salad. Toss again. 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.
Calories – 210 per serving, 4 g protein, 30 g carbohydrates, 9 g fat , 229 mg sodium