Alison Roman potato salad

If you don’t have scallions, you can use a thinly sliced shallot, and if you happen to have a preserved lemon on hand, this is the perfect time to use it. This celery vinegar from TART is particularly delicious here (and in many other dishes, and also to drink and what we are saying is: BUY IT), but white wine or apple cider vinegar will absolutely do the trick. Warm potatoes absorb the dressing particularly well, but if you’re using pre-boiled potatoes, just let the salad sit a little longer and mix a little more intensely to get them properly dressed.

Updated at: Thu, 17 Aug 2023 07:04:05 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories180.6 kcal (9%)

Total Fat5.8 g (8%)

Carbs29.4 g (11%)

Sugars2.3 g (3%)

Protein3.8 g (8%)

Sodium339.2 mg (17%)

Fiber4.4 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 lbswaxy potatoes

small, such as gold creamers, fingerlings or new potatoes

kosher salt

1whole lemon

seeds removed, finely chopped

1 bunchscallions

or spring onions, thinly sliced

0.5 bunchcelery

thinly sliced on the diagonal, leaves reserved, if you can!)

2 tablespoonswhite wine vinegar

or apple cider vinegar, or celery vinegar, plus more

3 tablespoonswhole grain mustard

plus more

2 tablespoonsolive oil

1 cupcelery leaves

or parsley, coarsely chopped

1 cupdill

coarsely chopped

Instructions

Step 1

1. Boil potatoes (whole) in a large pot of salted water until they’re totally tender and effortlessly pierced with a fork or knife, 10–15 minutes (if your potatoes are larger than golf ball size, then you can cut them in half or quarter them before boiling). Drain and set aside to cool slightly.

Step 2

2. Meanwhile, combine whole lemon, scallions, celery, 2 tablespoons vinegar and 3 tablespoons mustard in a large bowl (large enough to add the potatoes later). Toss everything and season with salt and pepper-- it should taste almost overly salty, savory and tart, knowing that the flavor will dilute once you add the potatoes.

Step 3

3. Once potatoes are cool enough to handle slightly, crush them with your hands, a dough scraper, the bottom of a small bowl-- whatever works. Add them to the bowl with the celery, etc.

Step 4

4. Add olive oil and mix everything together, encouraging potatoes to break up even more into the dressing and season with salt, pepper and more vinegar and mustard, if needed.

Step 5

5. Add celery leaves and dill just before serving.