Active Time

　　25 min

　　Total Time

　　45 min

　　The crunch of celery is a terrific counterpoint to the buttery quality of the Yukon Gold potatoes. Serving this salad alongside the <epi recipelink="" id="243164">salmon cakes</epi> or any grilled meat only adds to the celebration of textures.

　　

Ingredients

Makes 6 to 8 servings

　　1 1/2 pound small Yukon Gold potatoes, scrubbed well

　　4 large eggs

　　1/4 cup malt vinegar

　　1/3 cup finely chopped sweet onion

　　2/3 cup sour cream

　　1/3 cup mayonnaise

　　2 tablespoons milk

　　1 bunch celery, including leaves, cut into 1/2-inch pieces

　　

Step 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.

　　

Step 2

Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.

　　

Step 3

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

　　

Step 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.

　　

Step 5

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