CookEat Recipe
Potato and Celery Salad with Egg-Yolk Dressing
Thin slices of cold boiled potato, celery and onion dressed with mashed hard-boiled egg yolks, olive oil, vinegar and parsley.
Method
Steps
Step 1
Boil the potatoes whole in water until a knife slides through without breaking them, about 18–25 minutes depending on size. Drain and refrigerate promptly until cold enough for neat thin slices, about 60–90 minutes or prepare the day before. Hard-boil the eggs separately, cool, peel and separate the yolks; reserve the whites for another use.
Step 2
Slice the cold potatoes about 4 mm thick. Gently combine with chopped celery and onion, salt and pepper in a wide bowl.
Step 3
Mash the two hard-boiled yolks with olive oil into a paste; gradually stir in the vinegar to make a loose dressing. Fold it through the potatoes without crushing the slices.
Step 4
Sprinkle with parsley and serve cool. If preparing ahead, refrigerate promptly and remove only for service; the salad is not intended as a warm potato mash.
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