Categories: Sides

Ingredients

• 2 lbs. small red potatoes, halved or quartered
• 1 1/2 tsp kosher salt, plus more for the water
• 4 oz. snap peas, trimmed
• 3 stalks celery, chopped, plus 1/2 cup celery leaves
• 1/2 cup mayo
• 1/2 cup fresh parsley, plus chopped parsley for topping
• 1/4 cup buttermilk
• 1/4 cup chopped fresh chives, plus more for topping
• 2 tbsp fresh lemon juice (from 1 lemon)
• 2 tbsp chopped fresh tarragon
• 2 medium shallots, roughly chopped
• 1 small ripe avocado
• Black pepper, to taste

Directions

1. Put the potatoes in a large pot and add enough water to cover by 1 inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10 minutes. Remove the potatoes with a slotted spoon and place them in a large bowl.

2. Add the snap peas to the boiling water and cook until just crisp-tender, about 1 minute. Drain, then thinly slice on an angle. Add to the bowl with the potatoes; add the chopped celery.

3. Meanwhile, make the dressing: Combine the mayo, parsley, buttermilk, chives, lemon juice, tarragon, shallots, avocado, celery leaves and 1 tsp salt in a blender and blend until smooth.

4. Once the potatoes have cooled slightly, pour the dressing over the vegetables, season with the remaining 1/2 tsp salt and black pepper and toss well. Cover and refrigerate until chilled, at least 1 hour or overnight. Toss the potato salad again and top with more parsley and chives before serving.

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