1-First Step: Prep and boil the potatoes. In a large saucepan or Dutch oven, combine the sliced 2 pounds small red potatoes and 1 tablespoon fine sea salt. Cover with room temperature water by 1 inch. Bring to a boil over high heat, then reduce to medium-low. Cook until easily pierced by a paring knife, about 5-6 minutes. Slicing thin prevents mushiness and speeds things up. I love how red potatoes stay intact.

2-Second Step: Drain and reserve water. Reserve 1/4 cup cooking water. Drain the potatoes and transfer to a large mixing bowl. Don’t rinse! That starch helps the dressing cling. This step takes seconds but makes a big difference in texture.

3-Third Step: Blend the dressing. In a small food processor or blender, combine 1/4 cup olive oil, 1/3 cup parsley, 1/3 cup green onions, 2 tablespoons fresh lemon juice, 2 teaspoons Dijon mustard, 2 cloves garlic, and black pepper to taste. Process until chopped, then add the reserved cooking water. Blend until emulsified. No blender? Finely chop and whisk. The water creates mayo-like creaminess. Genius trick!

4-Fourth Step: Dress and rest the potatoes. Drizzle the mixture over the potatoes and gently mix. Let rest 10 minutes, tossing occasionally. This is key, like French potato salad. Flavors soak in deep. I set a timer and sip coffee here.

5-Fifth Step: Add crunch and garnish. Stir in 3 stalks chopped celery, plus extra 2 tablespoons parsley and 2 tablespoons green onions. Toss and season with salt and pepper to taste. Celery adds that fresh snap.

6-Final Step: Serve and enjoy. Serve immediately or refrigerate up to 3 days (best within hours). Pairs great with grilled meats like my sweet and spicy sticky chicken. Chill for picnics!