Green Goddess Potato Salad

Ingredients

• 2 lbs red potatoes, quartered
• 1 1/2 teaspoons kosher salt, plus more for the water
• black pepper to taste
• 4 oz snap peas, trimmed
• 3 stalks celery, chopped
• 1/2 cup celery leaves
• 1/2 cup mayonnaise
• 3/4 cup fresh chopped parsley, plus extra for topping
• 1/4 cup buttermilk
• 1/4 cup chopped fresh chives, plus more for topping
• juice of 1 lemon
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh dill

Preparation

1. Add potatoes to heavily salted water in medium saucepan. Bring to boil and cook for 10 minutes. Remove with slotted spoon and rinse with cool water. Pour potatoes in large bowl.
2. To the boiling water add snap peas. Cook for 4 minutes. Remove and rinse with cold water. Add to potatoes. Add celery to bow and sprinkle with salt and pepper.
3. In food processor or blender pulse together celery leaves, mayonnaise, parsley, buttermilk, chives, lemon juice, tarragon, and dill.
4. Add dressing to potato mixture. Toss to fully combine. Taste and add more salt and pepper if needed. Sprinkle extra parsley and chives on top to serve. Keep refrigerated for 1 hour before serving for flavors to combine.