Celery and Potato Salad

By December 17, 2010Uncategorized


1 to 1 1/2 pounds yellow potatoes, scrubbed well

4 large eggs

1/4 cup malt vinegar

1/3 cup finely chopped onion

2/3 cup sour cream

1/3 cup mayonnaise

2 tablespoons milk

1 bunch celery, including

leaves, cut into 1/2-inch


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. Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more. While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl. 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. Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well. From Gourmet, Aug. 2008.

Author Terra

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