Potato, Celery and Mustard Salad
10 servings
35 minutes
Potato, celery and mustard salad is a refined dish of European cuisine that combines the tenderness of young potatoes with the piquancy of mustard and the freshness of celery. This salad has deep roots in traditional cooking where the combination of simple ingredients creates a harmonious flavor. The creamy dressing made from sour cream, mayonnaise and vinegar adds richness while mustard seeds give an interesting texture to the dish. The light sharpness of shallots and the freshness of watercress complete the composition. It is an ideal choice for a summer lunch, picnic or as an accompaniment to meat dishes. The salad is served slightly chilled but allowed to warm up before serving so that all flavors can fully develop. As a result, it becomes a refreshing, rich and balanced dish that will please both lovers of classic tastes and those seeking new gastronomic experiences.
1
Place the potatoes in a pot of cold salted water and bring to a boil. Cook on low heat for 12-15 minutes until tender. Drain and leave in the colander to dry.
- New potatoes: 1.8 kg
- White wine vinegar: 2 teaspoons
2
Meanwhile, mix vinegar and mustard powder in a large bowl to form a paste, add sour cream, mayonnaise, and mix until smooth. Add mustard seeds, table mustard, onion, and celery. Season with salt and pepper, and refrigerate while the potatoes cool.
- Mustard powder: 2 teaspoons
- Sour cream: 200 g
- Mayonnaise: 100 g
- Yellow mustard seeds: 1 tablespoon
- Table mustard: 1 tablespoon
- Shallot: 2 heads
- Celery stalk: 3 stems
- White wine vinegar: 2 teaspoons
- Garden cress: 2 bunchs
3
Mix the cooled potatoes with the prepared sauce and place in the refrigerator. Take out of the fridge 30 minutes or more before serving to allow the potatoes to warm to room temperature. Add most of the watercress and mix. Sprinkle with the remaining watercress on top.
- New potatoes: 1.8 kg
- Garden cress: 2 bunchs