Parsley Potato Salad

Potato Salad with Chili Coriander and Allioli

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Yields or Serves:  

Rating:
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Parsley Potato SaladPotato Salad with Chili Coriander and Allioli

For a new twist on the traditional potato salad, try this light; fresh-tasting version that combines sliced potatoes with an oil and vinegar dressing. 

INGREDIENTS

2 Pounds Small Red Potatoes

1 Finely Chopped Large Celery Stalk

1 Hard-Boiled Egg

1 Minced Garlic Cloves

4 Canned Anchovy Fillets

2 Tablespoons Dijon Mustard

1/2 Teaspoon Sugar

1/4 Teaspoon Hot Sauce

1/3 Cup Olive Oil

3 Tablespoons White Wine Vinegar

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

3 Finely Chopped Green Onions (Including Green Tops)

1/2 Cup Chopped Parsley

Pour water into a 4-quart pan to a 1 inch depth.  Bring to a boil over a high heat.  Add the potatoes.  Cover and reduce the heat.  Cook for 20 to 30 minutes just until tender when pierced with a fork.  Don’t overcook.  Drain the water and let cool.  Peel and thinly slice into a large-size bowl.  Add the chopped celery.  In a blender or food processor, pulse the cooked egg, garlic, anchovies, mustard, sugar, hot sauce, olive oil and vinegar until smooth.  Add the kosher salt and pepper and pulse for another 30 seconds.  Stir in the green onions and parsley.  Pour the dressing over the potato mixture and stir gently.  Cover with plastic wrap and place into the fridge for at least 4 hours or until the next day.  Transport in a cooler when taking to a picnic.  Serves 6

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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