– 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick round – 1 tablespoon fine sea salt – ¼ cup olive oil – ⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish – ⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish – 2 tablespoons fresh lemon juice – 2 teaspoons Dijon mustard – 2 cloves garlic, roughly chopped – Freshly ground black pepper, to taste – 3 stalks celery, chopped
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