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2 pounds small red or yellow potatoes, quartered
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped fresh Rocket Farms parsley
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
Step 1
Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt.
Step 2
Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the potatoes are tender but still firm. Drain and let cool slightly.
Step 3
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, garlic, salt, and black pepper until well combined.
Step 4
In a large mixing bowl, combine the cooked potatoes, chopped parsley, red onion, and celery.
Step 5
Pour the dressing over the potato mixture and gently toss to coat all the ingredients evenly.
Step 6
Cover and refrigerate the potato salad for at least 1 hour to allow the flavors to meld.
Step 7
Before serving, give the salad a gentle toss and adjust seasoning with additional salt and pepper if needed.
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