A classic French-style potato salad: sans mayo.
2 lbs. small new potatoes, sliced into 1/4-inch rounds
1 Tbsp. salt
¼ cup olive oil
½ cup parsley, chopped
½ cup chives, chopped
2 Tbsp. fresh lemon juice
2 tsp. dijon-type mustard
2 cloves garlic, roughly chopped
Fresh ground black pepper, to taste
3 stalks celery, chopped
½ cup green herbs, such as tarragon
In a large saucepan combine sliced potatoes and salt. Cover with 1 inch of water. Bring to a slow boil and cook until potatoes are easily pierced, about 5 to 6 minutes. Drain potatoes, reserving 1/4 cup cooking water. Transfer to a mixing bowl and set aside.
In a medium sized bowl, whisk olive oil, parsley, chives, lemon juice, mustard, garlic, and freshly ground black pepper. Drizzle in the reserved cooking water and whisk just until emulsified. Soak potatoes with the olive oil mixture and lightly toss Let them rest for 10 minutes. Before serving add celery and herbs and toss again. Season to taste with salt and pepper.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.