HERBED CELERY-POTATO SALAD

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Herbed Celery-Potato Salad image

No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h5m

Number Of Ingredients 7

1 1/2 pounds peewee potatoes, scrubbed
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
5 teaspoons apple-cider vinegar
1 1/2 cups mixed fresh herbs, such as flat-leaf parsley and basil, chopped
2 scallions, chopped
1 stalk celery, finely diced (1/4 cup)

Steps:

  • In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.

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