Vegan Herbed Potato Salad (no mayo!)

Steps to make

1. 1

   Cook potatoes

   6 min
   

   Combine 2 pounds of sliced potatoes and 1 tablespoon of salt in a saucepan. Cover the potatoes with 1 inch of water. Bring the water to a boil over high heat, before reducing to medium-low for 5-6 minutes until the potatoes can be easily pierced by a paring knife.

2. 2

   Drain potatoes

   2 min
   

   Reserve ¼ cup of the cooking water and drain the potatoes. Transfer to a large mixing bowl.

4. 3

   Make dressing

   2 min
   

   Place ¼ cup of olive oil, ⅓ cup of parsley, ⅓ cup of green onions, 2 tablespoons of lemon juice, 2 teaspoons of Dijon mustard, 2 cloves of garlic, and freshly ground black pepper in a blender and process until chopped into little pieces.

5. 4

   Add water

   2 min
   

   Pour in the reserved ¼ cup of cooking water and continue to process just until blended.

6. 5

   Dress potatoes

   10 min
   

   Drizzle the potatoes with the dressing and gently mix to combine. Leave to rest for ten minutes, gently tossing every few minutes.

7. 6

   Incorporate celery, green onions, and parsley

   2 min
   

   Add 3 chopped celery stalks to the bowl, along with the additional chopped parsley and green onions. Toss well and season generously to taste with salt and pepper.

8. 7

   Serve

   

   Serve chilled.