Potato, Celery, and Mustard Salad

Salads | European cuisine

⏳ Time

35 minutes + 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Potato, Celery, and Mustard Salad

Ingredients

Young Potatoes - 4 lbs
White Wine Vinegar - 2 teaspoons
Dry Mustard - 2 teaspoons
Sour Cream - 7.1 oz
Mayonnaise - 3.5 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.