Ingredient:

• 2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
• 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