Celery and Potato Salad

Ingredients for Celery and Potato Salad

• 675g small Yukon Gold potatoes, scrubbed well

• 4 large eggs

• 60ml malt vinegar

• 80ml finely chopped sweet onion

• 160ml soured cream

• 80ml mayonnaise

• 2 tablespoons milk

• 1 bunch celery, including leaves, cut into 1/2-inch pieces

How to make Celery and Potato Salad

Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoons 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 teaspoons 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.