Ree's Green Goddess Potato Salad / colorful addition to your table.
Loaded w/ garden herbs, tangy mayo-based dressing; chopped celery bits add delicious crunch.
Ing 12 small red potatoes, halves or quarters 1 1/2 tsp k/salt, 3 stalks chp celery, 1/2 c ea celery leaves, mayo, fresh parsley, 1/4 c ea buttermilk, chp fresh chives, 2 Tbl ea l/juice, chp tarragon 2 anchovies--or tsp fish sauce 2 med shallots-rough-chp small ripe avocado black pepper
Directions Cook potatoes fork-tender 10 min in salted water to cover by 1 inch on high. Liftout, hold in lge bowl, add chp celery. Dressing: Blender mayo, parsley, buttermilk, chives, l/juice, tarragon, anchovies, shallots, avocado, celery leaves, tsp salt.
Once potatoes cool slightly, pour dressing over, add 1⁄2 tsp salt, few grinds pepper; toss well. Cover/chill 1-24 hours. Toss salad again; top w/ parsley and chives before serving.