Red Potato Salad

Makes 4 to 6 servings

Ingredients

• 1 1/2 pounds small red potatoes, quartered
• 3 stalkes chinese celery (stems and leaves), cut into 1/2-inch pieces (for 1 loosely packed cup)
• 1 cup canola
• 1/3 cup Za'atar
• Kosher salt
• 1 recipe soy-pickled celery, drained
• 1/2 cup picked celery leaves

Instructions

• Boil the potatoes!
• Cook up, transfer to colander to drain.
• Make the vinaigrette. In a medium bowl, whisk together the Chinese celery, oil, za'atar, and salt until well belnded. Set aside.
• Combine potatoes with the vinaigrette.
• Serve garnished with celery leaves, warm or at room temperature.

Notes

From My Rice Bowl