New Potato Salad

New Potato Salad keeps the potato skins on and dresses the potatoes while they are still warm. That helps the mayonnaise and olive oil coat the cut surfaces evenly.

Celery, shallot, parsley, and optional hard-boiled egg are mixed separately while the potatoes cook. Chili flakes are optional and should stay in the background.

The source serves the finished salad either slightly warm or chilled. Both work because the dressing is added before the potatoes have fully cooled.

Ingredients

• 10–12 new potatoes, skins on
• 2 celery stalks, thinly sliced
• 1 shallot, minced
• 1 hard-boiled egg, diced, optional
• Salt and freshly ground pepper to taste
• Dash of chili flakes, optional
• 1/2 cup fresh parsley, chopped
• 2 tablespoons mayonnaise
• 1 teaspoon olive oil

Method

Place the potatoes in a large pot of salted water, bring to a boil, reduce to a simmer, and cook until tender, about 15–20 minutes. While they cook, combine the celery, shallot, optional egg, salt, pepper, chili flakes, and parsley in a large bowl. Drain the potatoes and cut them into halves or quarters. Toss the warm potatoes with olive oil and mayonnaise, then fold them into the celery mixture. Serve slightly warm or chilled. Makes 2–4 servings.