Prep Time
20 minutes
Cooking Time
6 minutes
Yields
Serves 6
Ingredients
- 2 pounds small red (or multicolor) potatoes*, scrubbed and cut into pieces that are uniform in size with the smallest potato
- ¼ cup olive oil*, extra virgin, cold pressed
- ⅓ cup lightly packed fresh cilantro* (or Italian parsley*) roughly chopped, plus 2 tablespoons more for garnish
- ⅓ cup roughly shallots, plus 2 tablespoons thinly sliced for garnish
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 cloves garlic, roughly chopped
- 3 stalks celery*, chopped
- Sea Salt and freshly ground black pepper, to taste
*Organic
Directions
- Place potatoes in a large saucepan. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced with a knife, about 5 to 6 minutes.
- Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl and let cool.
- In a small food processor or blender, combine the olive oil, ⅓ cup cilantro (or parsley), ⅓ cup shallots, lemon juice, Dijon mustard and garlic. Process until the herbs and garlic have been chopped into little pieces. Then, add in the reserved cooking water and process just until blended.
- Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look soupy, but the potatoes will soak it most of it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
- Mix the remaining cilantro (or parsley), the remaining shallots and the celery into the bowl. Toss again.
- Serve immediately, with salt and pepper to taste, or cover and refrigerate until you’re ready to serve, up to 3 days ahead!
Notes:
This is exceptionally delicious with lightly steamed green beans, chopped up along with chopped up, raw, zucchini. Serve it over romaine lettuce with a piece of grilled salmon for a nice, summer night meal!
To Life - To Health 