Celery and Potato Salad
A creamy potato salad featuring Yukon Gold potatoes, hard-boiled eggs, and fresh celery, dressed with a tangy combination of sour cream, mayonnaise, and malt vinegar.
Ingredients
- •1½ pound Yukon Gold potatoes
- •4 large eggs
- •¼ cup malt vinegar
- •⅓ cup sweet onion
- •⅔ cup sour cream
- •⅓ cup mayonnaise
- •2 tablespoons milk
- •1 bunch celery
- •celery leaves
- •cut celery
Cooking Instructions
- 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.
15 min
- 2.
Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
15 min
- 3.
While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
2 min
- 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.
10 min
- 5.
Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
8 min
