John Myers
Ingredients for 2 servings:
- 350 g potatoes, mostly waxy
- 1 onion(s)
- ½ celery root (500 g)
- 4 tbsp oil
- 200 ml vegetable stock
- some salt and pepper
- 1 pinch(s) of sugar
- 4 tbsp vinegar
- 2 tsp coarse mustard
- ½ bunch chives
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes
Brush the potatoes under cold water, cover with cold water and bring to a boil in a pot, then cover and cook over medium heat for about 20 to 25 minutes. Peel the onion and dice finely. Peel the celery, halve it lengthwise, and cut into slices about 3 mm thick. Heat 1 tablespoon of oil in a pot and sauté the onions until translucent. Pour in the vegetable stock and season with salt, pepper, and a pinch of sugar. Add the celery slices and cook in the stock for about 3 minutes. Set aside. Drain the potatoes, peel them, cut them into thin slices, and place them in a bowl. Pour the celery and stock over the potatoes. Mix together the vinegar and mustard and add to the salad. Mix everything carefully, adjust the seasoning if desired, and let it marinate for 30 minutes. Finely chop the chives and mix them with the salad along with 3 tablespoons of oil.
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