Potatoes, celery, lemongrass and herbs. Vinaigrette instead of heavy creamy dressing. Light and fresh and flavorful. This salad screams summer.
We welcomed in the warm weather with a backyard feast. We recently remade our patio with a chaise, love seat and fire pit. Polish sausage and hot dogs, cold root beers and this potato salad? We are ready to welcome in the longer nights and hotter days with delicious, seasonal meals. And this potato salad? Well, it’s just the first course. We’ll have many more summertime recipes in the upcoming months. So, pull up a seat, grab a plate, and watch out for ants!
Summertime Potato Salad
1 lb. Yukon gold potatoes
3 stalks celery, diced
1/2 stalk fresh lemongrass, finely minced
2 cloves garlic, finely minced
3 Tbsp. fresh parsley, finely chopped
1 1/2 Tbsp. fresh dill, finely chopped
1 Tbsp. sherry vinegar
1 tsp. Dijon mustard
3 Tbsp. walnut oil
1/3 cup olive oil
Sea salt and pepper
Pierce potatoes with a fork. Boil in salted water until fork tender. Drain and set aside to cool.
Dice cold potatoes into 1/2 inch pieces. In a large bowl combine potatoes, celery, lemongrass and garlic. Toss gently to combine. Add parsley, dill and zest of 1/2 lemon. Set aside.
Whisk together juice of 1/2 lemon, sherry vinegar and Dijon mustard. Slowly drizzle in walnut oil and olive oil, whisking the whole time to emulsify. Whisk in sea salt and pepper. Pour over potato salad and toss gently to combine. Serve cold.