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Stirring in the parsley, radishes, scallions, and celery at the last minute, after the potatoes have cooled, ensures a crisp, tangy salad. This recipe comes from Charlene Murphy of Cape Breton Island, in Canada.

Yield: serves 6-8

Ingredients

  • 8 red and white small new potatoes (about 1½ lbs.), cut crosswise into 1/4″-thick rounds
  • Kosher salt, to taste
  • 14 cup extra-virgin olive oil
  • 14 cup red wine vinegar
  • 1 Tbsp. dijon mustard
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper, to taste
  • 14 cup flat-leaf parsley leaves, roughly chopped
  • 5 small red radishes, trimmed and thinly sliced crosswise
  • 5 scallions, thinly sliced crosswise
  • 2 ribs celery, finely chopped

Instructions

  1. Put potatoes into a 6-qt. saucepan with enough salted water to cover the potatoes by 1″. Cover the pan and bring water to a boil over high heat. Uncover, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and transfer to a large bowl.
  2. In a small bowl, whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour vinaigrette over the potatoes and toss gently to combine. Let cool for 10 minutes; stir in the parsley, radishes, scallions, and celery just before serving.

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