Dice the celery into 1/4-inch pieces and set aside—consistent sizing ensures even texture throughout the salad. Roughly chop the parsley and green onions, and mince the garlic cloves. Fill a large pot with water, add 1.5 tablespoons of salt, and bring to a boil. While waiting for the water to boil, cut the potatoes into 1-inch cubes (leaving skins on for texture and nutrition). I like to use Yukon Gold potatoes because their natural creaminess gives the salad body without needing dairy.

Add the cubed potatoes to the boiling salted water and cook for 5 to 6 minutes until just fork-tender—they should still have slight resistance when poked, not be mushy. While the potatoes cook, measure out 1/3 cup olive oil and freshly squeeze the lemon juice into a small bowl. Before draining, reserve 1/4 cup of the potato cooking water (this starchy water is crucial for the dressing to cling to the potatoes). Drain the potatoes in a colander and transfer them to a large mixing bowl while still warm.

In a blender, combine the olive oil, prepared parsley, green onions, freshly squeezed lemon juice, Dijon mustard, minced garlic, black pepper, and the reserved 1/4 cup potato water. Blend until smooth and emulsified—the mustard and potato starch help create a creamy dressing without any dairy. I always use a quality Dijon mustard because it acts as a natural emulsifier, helping the oil and water combine into a silky consistency.

Pour the warm dressing from Step 3 over the hot potatoes and stir gently but thoroughly, making sure every piece gets coated. Let the salad sit for 10 minutes at room temperature, stirring occasionally—this allows the warm potatoes to absorb the dressing and the flavors to meld together. The warm potatoes are key here; they'll absorb the dressing much better than cold potatoes would.

Fold in the diced celery, remaining fresh parsley, and green onions (reserving some green onion garnish if desired). Taste the salad and adjust seasoning with additional salt and black pepper as needed. Sprinkle the smoked paprika over the top for a subtle smoky flavor and warm color. The salad can be served immediately while still warm, or chilled for later—both are delicious.