Potato, Sweet Onion And Celery Salad
serves 2-4
This is a simpler, really flavorful variation on a light potato salad. The onion and celery give good crunchy texture, and the mint, lime zest and red pepper flakes add brightness and spice.
1 1/2 pounds small waxy potatoes, quartered or cut into bite-size pieces
kosher salt and fresh ground black pepper
1/2 Vidalia or other sweet onion, diced
12 celery hearts, thinly sliced
1/2 cup chopped fresh mint
4 tablespoons olive oil
2 limes, juiced and zested
1/2 teaspoon red pepper flakes
prep: 10 minutes
total: 20 minutes
saucepan
whisk
1. Put the potatoes in a medium saucepan and add 1 teaspoon kosher salt and enough cold water to barely cover them. Bring them to a boil over medium-high heat. Reduce the heat and gently simmer them until they’re tender when you insert a sharp knife, 10-15 minutes. Drain and spread onto a baking sheet to cool.
2. Meanwhile, prep the onion, celery, and mint. Whisk together the olive oil, lime zest and juice, red pepper flakes and a sprinkling of salt and pepper. Toss everything together in a large bowl, being careful not to break up the potatoes. Add more salt and pepper to taste.
2. Meanwhile, prep the onion, celery, and mint. Whisk together the olive oil, lime zest and juice, red pepper flakes and a sprinkling of salt and pepper. Toss everything together in a large bowl, being careful not to break up the potatoes. Add more salt and pepper to taste.
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