Tangy Potato Salad with Celery and Mustard
 
 
Makes 6-8 servings
Ingredients
  • 2 pounds baby Dutch yellow or fingerling potatoes
  • 3 teaspoons kosher salt, divided, plus more, to taste
  • 5 spring onions, thinly sliced
  • 5 stalks celery, cut diagonally into ⅛" pieces
  • 1 lemon, ends and seeds removed and finely chopped
  • 3 tablespoons whole-grain Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 teaspoon freshly ground black pepper, plus more, to taste
  • 2 tablespoons olive oil
  • 1 cup celery leaves, roughly chopped
  • 1 cup fresh dill, roughly chopped
Instructions
  1. Place potatoes in a large pot and fill with enough cold water to cover by 1 inch. Bring to a boil over high heat. Add 2 teaspoons salt. Reduce heat to medium-low and simmer until potatoes are easily pierced with the tip of a knife, 10-15 minutes. Drain and let cool slightly. Gently smash each potato with the heel of your hand to about ½-inch thickness.
  2. In a large bowl, combine the spring onions, celery, lemon, Dijon mustard, white wine vinegar, remaining 1 teaspoon salt and pepper.
  3. Add prepared potatoes and olive oil and toss gently to combine.
  4. Add celery leaves and dill and toss gently to combine. Season with additional salt and pepper to taste. Serve at room temperature or cold.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/tangy-potato-salad-with-celery-and-mustard/