Potato, Celery, and Mustard Salad
Salads • European
Description
Potato, Celery, and Mustard Salad
Ingredients
- Young Potatoes 5 lbs
- White Wine Vinegar 2 teaspoons
- Dry Mustard 2 teaspoons
- Sour Cream 5 oz
- Mayonnaise 5 oz
- Yellow Mustard Seeds 1 tablespoon
- Table Mustard 1 tablespoon
- Shallots 2 pieces
- Celery stalks 3 pieces
- Cress 2 bunches
Step-by-Step Guide
Step 1
Place the potatoes in a pot of cold salted water and bring to a boil. Simmer for 12-15 minutes until tender. Drain and let them dry in the colander.
Step 2
Meanwhile, mix the vinegar and mustard powder in a large bowl to form a paste, add the sour cream, mayonnaise, and mix until smooth. Add the mustard seeds, table mustard, shallots, and celery. Season with salt and pepper, and refrigerate while the potatoes cool.
Step 3
Combine the cooled potatoes with the prepared dressing and refrigerate. Take out of the refrigerator 30 minutes or more before serving to allow the potatoes to warm to room temperature. Add most of the cress and mix. Sprinkle the remaining cress on top.
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