This potato salad made with baby potatoes is summer picnic-friendly, and vegan, due to the lack of mayonnaise. It can be made gluten-free, also.


First Cold Press Extra Virgin Olive Oil 500ml Fruttato

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1/2 cup of beer a wheat beer, pilsner or lager might be best or use gluten-free beer or wine
1/4 cup extra virgin olive oil -- use Olevano Delicato, or if you prefer a strong flavor, Olevano Fruttato
1/4 cup of roughly chopped herbs -- Italian parsley is recommended, but rosemary or thyme works -- plus more for garnish
1/4 cup of roughly chopped green onions
2 TBS lemon juice
Grated peel of half a lemon
2 cloves of garlic, chopped
1 tsp pepper, or more to taste
2 pounds small baby potatoes (red, white or Yukon gold, or even fingerling) scrubbed and halved or sliced into ?-inch thick rounds
1 TBS salt
3 stalks of celery, chopped to desired size (we prefer pretty crescent-shaped cuts, but chop finer if you prefer)


1. Before cooking, or while the potatoes are cooking, combine beer, olive oil, herbs, green onions, lemon juice and peel, garlic and pepper in a blender or food processor. Pulse until the herbs and garlic have been chopped into little pieces.
2. Add potatoes to a pot, add salt, cover with water at least one inch higher than potatoes. Bring to a boil over high heat. Reduce heat to medium and cook until cooked through, but not mushy, about 5 to 6 minutes. (Poke them with a fork or paring knife. The poke should go all the way through and come out easily).
3. Reserve 1/4 cup of the starchy cooking water, then drain. Place potatoes in a large mixing bowl.
4. Add the reserved cooking water to the blender/processor and pulse to emulsify. (Alternately: whisk the cooking water into the dressing to emulsify, in order to keep herbs more roughly chopped.)
5. Take half of the dressing and drizzle over the potatoes. Mix well. The potatoes may soak the dressing up; if so, add more dressing, to taste. Let the potatoes rest, but toss every few minutes for about ten minutes.
6. Chop celery, and add to the bowl with desired amounts of added herbs and green onion, then toss. Season with salt and additional pepper, to taste. This salad can be served warm or cold.

OPTIONAL ADD-INS: Sliced green olives. Capers. Splash of apple cider vinegar. Crispy, crumbled pancetta.