1-First Step: Prep the Potatoes Grab a large saucepan and combine your 2 pounds of scrubbed, 1/4-inch sliced small red potatoes with 1 tablespoon fine sea salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce to a simmer for 5-6 minutes until tender but firm. Thin slices cook quick and stay intact, avoiding mush. Pro tip: Red potatoes are stars here because they hold shape and absorb dressing beautifully.

2-Second Step: Reserve and Drain Once tender, reserve 1/4 cup of the starchy cooking water, gold for our dressing! Drain the potatoes gently, no rinsing, to keep that natural starch for texture. Transfer to a large mixing bowl while warm. Warm potatoes drink up flavors best, so don’t skip this.

3-Third Step: Make the Herby Dressing In a blender or food processor, combine 1/4 cup olive oil, 1/3 cup roughly chopped parsley, 1/3 cup roughly chopped green onions, 2 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 2 cloves roughly chopped garlic, and black pepper to taste. Blend until smooth, then slowly drizzle in the reserved potato water to create a creamy emulsion. No blender? Finely chop everything and whisk vigorously. This French-inspired trick gives mayo-like creaminess without the heaviness. Takes just minutes!

4-Fourth Step: Dress and Rest Drizzle the dressing over the warm potatoes. Gently fold to coat evenly. Let rest 10 minutes, tossing once or twice. Resting lets flavors meld and starch thicken the dressing. Patience pays off here!

5-Fifth Step: Add Crunch and Finish Fold in 3 chopped celery stalks, plus 2 tablespoons extra chopped parsley and 2 tablespoons thinly sliced green onions for garnish. Toss lightly, taste, and adjust salt and pepper. Serve immediately for peak freshness, or chill up to 3 days (best within hours).