Is that not the most beautiful potato salad you've ever seen? "Plate-able and not scoop-able" as the Smitten Kitchen cookbook puts it, which is where I found this gem of a recipe. If you don't know Smitten Kitchen, you should. Every recipe I've tried is a winner. Last weekend, I made her "yogurt lime cake with blackberry sauce" that was perfect. Tart, sweet, moist. I will definitely be making that cake, and this salad again.
Here's her recipe:
Pickled Celery
- 1/4 cup white wine vinegar
- 1/4 cup water
- 1 tbsp kosher salt
- 1 1/2 tsp sugar
- 2 stalks celery, thinly sliced
Vinaigrette
- 2 tbsp olive oil
- 2 tbsp whole grain mustard
- 1 tbsp dijon mustard
- 2 tsp white wine vinegar
- 1 small shallot, minced
- 1 pound fingerling potatoes, boiled until fork-tender & cooled
- 2 large eggs, hard-boiled, peeled and cut into quarters
+ any additional other toppings (I used arugula and parsley)
FIRST,
Whisk all vinaigrette ingredients together and add the celery, let it soak for an hour in the fridge (the longer, the better)
SECOND,
Whisk together all vinaigrette ingredients and set aside. You can add in any additional spices or herbs you would like.
THIRD,
Assemble. Cut the potatoes in half, lay the potatoes down cut-side-up on a plate and drizzle the vinaigrette overtop. Top with pickled celery. Push the egg quarters through a fine mesh sieve yolk-first, to top the salad with egg-fluff :) ... Add any other additional toppings you'd like.
