Recipe | Warm potato salad with celery, dill & lemon

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Ingredients

800 g (1 lb 12 oz) baby potatoes

2 celery stalks, including leaves, finely chopped 

25 g (1 oz) dill, roughly chopped

zest and juice of 1 lemon

60 ml (1/4 cup) extra-virgin olive oil

1–2 teaspoons sea salt flakes

2 teaspoons dijon mustard 

(see note)

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Method

Place the potatoes in a large saucepan and cover with cold, salted water. Bring to the boil over high heat, then reduce the heat to medium and cook for 15–20 minutes, or until the potatoes are tender when pierced with a skewer. Drain the potatoes and set aside until cool enough to handle. 

Once cooled, cut the potatoes into halves or quarters, depending on their size, and add them to a large bowl.

Add the celery and its leaves, the dill, lemon zest and juice, olive oil, salt and mustard. Toss gently to combine, ensuring the dressing coats the potatoes evenly without breaking them up too much.

Let the salad sit for 10–15 minutes before serving to allow the flavours to develop. The salad is best served while still warm but can be prepared ahead of time and served cold. 

Refrigerate in an airtight container for up to 2 days.

Notes: Add 150 g (51/2 oz) of crispy pancetta, guanciale or bacon strips for an extra delicious salad.

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Other recipes from Easy Italian Dinners — 

Filo crinkle pie with greens, ricotta & lemon

Autumn minestrone