Makes four to six servings | Prep time 10 minutes | Cook time 20 minutes
- 1 lb. small red potatoes, quartered (about 3 cups)
- ¼ cup white vinegar
- ¼ cup extra-virgin olive oil
- 1 tbs. coarse-ground mustard
- 1 cup minced celery and celery leaves
- ¼ cup minced onion
- ¼ cup chopped fresh parsley
- ½ tsp. coarse salt
- ¼ tsp. pepper
- ¼ tsp. coarse sugar
- Juice from half a lemon
- Bring a large pot of salted water to a rolling boil and add the potatoes. Once the water returns to a boil, cook for 12 to 15 minutes, or until the potatoes are fork tender. Drain the potatoes and set aside to cool slightly.
- While the potatoes are cooking, whisk together the vinegar, olive oil, and mustard in a large measuring cup or bowl.
- Place the celery and celery leaves, onion, and parsley in a mixing bowl. Add the potatoes while they are still warm, and gently mash them with the other ingredients. Pour the whisked dressing over the potato mixture and add in the salt, pepper, and sugar.
- Adjust flavor with additional salt and pepper as needed, and finish with a squeeze of lemon. Serve warm.
Excerpted with the permission of VeloPress from Feed Zone Table by Chef Biju Thomas and Allen Lim, PhD. Try more recipes at feedzonecookbook.com.
Why No Numbers?
Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors
Photography by Aaron Colussi