Cover 750 gm of potatoes ( Sebago ) scrubbed and quartered in a pot of cold water.
Bring it to the boil , add salt and cook over a moderate heat until potatoes are tender .
Drain and cool.
Cut into bite sized pieces .
While the potatoes are still warm , toss them into a bowl with 60 ml of oil, 1/4 cup of chopped flat leafed parsley and the tender pale stalks of the inner part of a celery.
Season with salt and pepper and serve immediately .
This a great served along side the asparagus and provolone gratin.
Bring it to the boil , add salt and cook over a moderate heat until potatoes are tender .
Drain and cool.
Cut into bite sized pieces .
While the potatoes are still warm , toss them into a bowl with 60 ml of oil, 1/4 cup of chopped flat leafed parsley and the tender pale stalks of the inner part of a celery.
Season with salt and pepper and serve immediately .
This a great served along side the asparagus and provolone gratin.
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