Celery and Potato Salad

From the kitchen of Carly

Creamy potato salad with tender Yukon Golds, hard-boiled eggs, and crisp celery (including the leafy tops). A tangy vinegar base mellows into sour cream and mayo, while sweet onion adds subtle bite. Cold, comforting, deeply satisfying.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 1/2 pound small Yukon Gold potatoes, scrubbed well
  • 14 large eggs
  • 11/4 cup malt vinegar
  • 11/3 cup finely chopped sweet onion
  • 12/3 cup sour cream
  • 11/3 cup mayonnaise
  • 12 tablespoons milk
  • 11 bunch celery
  • 1including leaves
  • 1cut into 1/2-inch pieces

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.

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

  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. Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.