Potato, Celery, & Scallion


#22: Tangy hot potatoes

small dollop Dijon mustard
a short drizzle of vinegar (Bragg’s Apple Cider used here)
1–1 1/2 cups roasted fingerling potatoes (leftovers!)
1 celery stalk, chopped
30–40 chives, chopped
a fistful of arugula
another short drizzle of vinegar (Bragg’s again!)
long drizzle of olive oil

  • Whisk together oil, mustard, and vinegar. Add celery, chives, and roasted potatoes straight out of the oven; toss to combine. Toss occasionally for the next hour until completely cool. If assembling the day after the potatoes are cooked, get them piping hot before combining all the ingredient.
  • For salad Toss greens in vinegar and olive oil. Top with warm potato mixture.