Serves 8-10 🍴 | Total cook ⏰: 15-20 min
⅓ cup of shredded carrots (if you prefer leaves substitute with flat-leaf parsley)
2oz EVOO (extra virgin olive oil)
⅓ cup thinly sliced scallions, divide in ½ for garnish
3-4 garlic cloves
¼ cup medium red onion, chopped fine
½ Tbs sea salt
1 tsp black pepper
2 Tbs fresh lemon juice
1-2 Tbs Dijon mustard
1lb small red potatoes, cleaned well, halved and quartered.
2 celery sticks chopped
Cookware: Medium stockpot + large open bowl for serving + food processor or blender + colander
In a medium or large stockpot place potatoes and fill with water, enough to cover the potatoes by an inch or two. Bring the water to a rapid boil and add in salt.
Cover the potatoes and reduce the heat to a low-medium flame. Cook the potatoes for approximately 4-6 minutes until they can be easily pierced by a sharp thin knife.
Do not overcook the potatoes, or they will be too soft for potato salad.
Once cooked, retain a ¼ cup of the cooking water. Drain the rest of the potatoes and set aside to cool.
Using a food processor or blender, combine the olive oil, carrots (or parsley), red onion, garlic, lemon juice, black pepper, Dijon mustard, and ½ scallions. Blend/combine the ingredients at a low speed until the garlic is chopped into smaller pieces.
Add in a ¼ cup of the cooking water, by slowly pouring through the top of the blender (removing the plastic piece) or into your food processor using a low speed to combine.
Place potatoes into a large bowl for mixing and serving.
Drizzle 1-2 Tbs of the dressing over the potatoes, adding in the celery and remaining scallions – toss gently. For more added garnish/color toss in some additional shredded carrots.
Salt & pepper to taste and toss salad.