Ingredients
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Instructions
- Slice the small potatoes into quarters, which will create roughly 1 ½” x 1 ½” cubes.
- Place the potatoes into a large pot and fill with water to cover potatoes.
- Place the pot on the stove and bring to a boil over high heat.
- Once potatoes boil, continue to boil to 10-25 minutes depending on the size of your potato cubes. Use a fork to check if the potatoes are ready, at the 10 minute mark. Make sure you don’t end up with mushy potatoes.
- Once the potatoes are finished cooking, strain and run cold water over them or place into a large bowl filled with ice and cold water. I prefer the second method, as not to destroy the potato skin by running water over them.
- Once potatoes are drained, I highly recommend spreading onto a pan and allowing it to dry out for 10-15 minutes before making the salad.
- Next, add cooked & semi-cooled potatoes into a large bowl, along with the cubed celery, hard-boiled egg, chives and parsley. Mix together.
- In a small bowl or container, mix together the dressing ingredients: minced garlic, olive oil, sea salt, black pepper, white vinegar & lemon juice.
- Pour the dressing over the potato salad and toss until combined. Taste to see if you need any more of the salad dressing ingredients to enhance the flavors. Enjoy!