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Celery and Potato Salad

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Celery and Potato Salad

Celery and Potato Salad

amanda

Equipment

  • - Mixing Bowl (large, stainless-steel)

  • - Cutting Board

  • - Chef's Knife

  • - Salad Spinner

  • - Serving Bowl

  • - Celery Tongs

  • - Salad Plate or Serving Platter

  • - Vegetable Peeler (optional)

  • - Airtight Food Storage Containers

  • - Salad Dressing Bottle Set (Optional)

  • - Ramekin or Small Glass Bowl (Optional)

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

Instructions

1

Instruction 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

Instruction 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

Instruction 3

While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
4

Instruction 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

Instruction 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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