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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 15 mins
Total Time:
1 hr 45 mins
Loaded with fresh herbs and a tangy mayo-based dressing, this colorful potato salad will be a hit at your next picnic. Don't skimp on the chopped celery bits—they add a delicious crunch.
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Ingredients
- 2 lb.
small red potatoes (about 12), halved or quartered
- 1 1/2 tsp.
kosher salt, plus more for the water
- 4 oz.
snap peas, trimmed
- 3
stalks celery, chopped, plus 1/2 cup celery leaves
- 1/2 cup
mayonnaise
- 1/2 cup
fresh parsley, plus chopped parsley for topping
- 1/4 cup
buttermilk
- 1/4 cup
chopped fresh chives, plus more for topping
- 2 Tbsp.
fresh lemon juice (from 1 lemon)
- 2 Tbsp.
chopped fresh tarragon
- 2
anchovy fillets
- 2
medium shallots, roughly chopped
- 1
small ripe avocado
Black pepper, to taste
Directions
- Step 1Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Remove the potatoes with a slotted spoon and place them in a large bowl.
- Step 2Add the snap peas to the boiling water and cook until just crisp-tender, about 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes; add the chopped celery.
- Step 3Meanwhile, make the dressing: Combine the mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, anchovies, shallots, avocado, celery leaves and 1 teaspoon salt in a blender and blend until smooth.
- Step 4Once the potatoes have cooled slightly, pour the dressing over the vegetables, season with the remaining 1⁄2 teaspoon salt and a few grinds of pepper and toss well. Cover and refrigerate until chilled, at least 1 hour or overnight. Toss the potato salad again and top with more parsley and chives before serving.
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