{ PARSLEY POTATO SALAD }

In honor of my favorite holiday, the Fourth of July, I am sharing some of my favorites sides again! It is an annual tradition for me to share this post. My mom and I make almost all of these sides every year for my parents’ annual Fourth of July garden party. This year marks the 22nd year of the party!

I always want to add in new recipes, but the old ones are SO GOOD, there’s no excuse to change what works. With that said, I have tested this potato salad recipe and will be adding it into the mix this year. If you need a perfect mayo-free potato salad, this is THE ONE! Here’s a recipe for an herby potato salad.

{ ingredients }

  • 3 pounds small red potatoes, sliced into 1/4 inch slices (I had 3 bags)
  • 3/4 cup olive oil
  • 1 cup of lightly packed fresh flat-leaf parsley, roughly chopped,
  • 1 cup roughly chopped green onions
  • Fresh lemon juice from 1 lemon
  • 5 Tbs Dijon mustard
  • 4 cloves garlic
  • 1 small shallot
  • 2 Tbs sea salt
  • 1 bunch of celery, chopped
  • Freshly ground black pepper & more sea salt to taste

{ directions }

  1. In a large pan, combine potatoes and a pinch of 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 cooked, about 5-6 minutes. Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl to cool a bit.
  2. In a small food processor or blender, combine the oil, salt, 3/4 cup parsley, 3/4 cup green onions, shallot, garlic, lemon juice, Dijon mustard and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended.
  3. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes.
  4. Add the celery to the bowl, along with the rest of the chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
  5. Refrigerate until you’re ready to serve.

Makes 12-16 servings. Half or 1/3 the recipe for a smaller party.

{ Keep Cooking in Love & Light }

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