Potato Salad 土豆沙拉

Potato Salad



2  pounds small red potatoes, scrubbed and sliced into 1/8 -inch thick rounds


1 tablespoon fine sea salt; 1湯匙細海鹽

half cup olive oil; 半杯橄欖油

⅓ cup lightly packed fresh parsley, roughly chopped, plus about 2 tablespoons more for garnish; ⅓杯裝的新鮮歐芹,切成小塊,再加上約2湯匙的裝飾物

2 tablespoons fresh lemon juice; 2湯匙新鮮檸檬汁

Freshly ground black pepper, to taste; 現磨黑胡椒,調味

3 stalks celery, chopped; 3根芹菜切碎


Daily Aphorism : “It can be one of the healthiest ways to eat, because we know plant foods are loaded with nutrients to protect our health.”




In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a fork and pulled out with little resistance, about 5 to 8 minutes.

在大鍋或烤箱中,將切成薄片的土豆和鹽混合在壹起。 加水蓋過土豆約1英寸。 用大火煮沸,然後將熱量降低至中低水平,直到土豆被叉子輕易刺穿,並能輕輕的將其拔出,大約5至8分鐘。

Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.


In a small blender, combine the olive oil, ⅓ cup parsley, lemon juice,  freshly ground black pepper. Process until the herbs has been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. make sure whisk the dressing together until the oil is fully incorporated.

將橄欖油、,歐芹,檸檬汁和現磨的黑胡椒粉在小型攪拌機混合並攪拌, 直到所有配料被切成小塊為止。同時在攪拌時,倒入預留的烹飪水並進行處理直至混合。 確保將調味料和配料一起攪拌直到完全混合為止。

Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for fifteen minutes, gently tossing every 5 minutes.


Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley. Toss again. Season generously to taste with salt and pepper.


Serve immediately, or cover and refrigerate until you’re ready to serve.