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.
- 8 red and white small new potatoes (about 1½ lbs.), cut crosswise into 1/4″-thick rounds
- Kosher salt, to taste
- 1⁄4 cup extra-virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 Tbsp. dijon mustard
- 2 cloves garlic, finely chopped
- Freshly ground black pepper, to taste
- 1⁄4 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
- 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.
- 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.