Rustic Potato Salad
[Vegan]

Make the Salad:

1. Combine the sliced potatoes and salt in a large saucepan or Dutch oven. Cover with water by 1 inch (2.5 cm). Bring to a boil over high heat, then reduce the heat to medium-low and cook until the potatoes are easily pierced by a paring knife, 5 to 6 minutes. Reserve 1/4 cup (60 ml) of the cooking water, then drain. Transfer the potatoes to a large mixing bowl.

Make the Dressing:

1. Combine the olive oil, parsley, scallions, lemon juice, mayonnaise, mustard, garlic, and black pepper in a small food processor or blender. Process until the parsley, scallions, and garlic are finely chopped. While running the machine, pour in the reserved cooking water and process just until blended. If you don’t have a food processor or blender, just finely chop the parsley and scallions, and whisk together the dressing ingredients until the oil is fully incorporated.
2. Drizzle the potatoes with the olive oil mixture and gently mix to combine. It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up! Let the potatoes rest for 10 minutes, gently tossing every few minutes.
3. Add the celery to the salad, along with a couple of tablespoons each of parsley and scallions. Toss again. Season to taste generously with salt and pepper.
4. Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but it will keep in the refrigerator for 2 to 3 days.