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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The crunch of celery is a terrific counterpoint to the buttery quality of the Yukon Gold potatoes. Serving this salad alongside the salmon cakesrecipeLink id> or any grilled meat only adds to the celebration of textures. Ingredients:
1 1/2 pound small yukon gold potatoes, scrubbed well |
4 large eggs |
1/4 cup malt vinegar |
1/3 cup finely chopped sweet onion |
2/3 cup sour cream |
1/3 cup mayonnaise |
2 tablespoons milk |
1 bunch celery, including leaves, cut into 1/2-inch pieces |
Directions:
1. Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
2. Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
3. While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
4. Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
5. Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
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