Tomato-celery-egg layered salad

Ingredients for 8 servings:

• 1 kg tomatoes
• 3 jars of celery, small, grated, pickled
• 12 eggs
• 400 g mayonnaise
• 400 g yogurt
• 1 pack of parsley, frozen or fresh
• 3 tbsp Balsamic vinegar, white
• 1 tbsp sugar
• 1 tsp, leveled mustard, medium hot
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 26 minutes

Place the eggs in a pot of cold water, bring to a boil, and cook for 6 minutes. Then rinse briefly in cold water, peel, and slice with an egg slicer. Wash the tomatoes, remove the stems, and slice. Drain the celery well in a sieve. Make a sauce with the mayonnaise, yogurt, balsamic vinegar, sugar, mustard, and parsley. Now layer the salad in the following order: tomatoes, season with salt and pepper, celery, eggs, and a little sauce. Continue layering in the same order until all ingredients are used up. Let the salad sit in the refrigerator for 1 hour. It’s best not to prepare the salad the day before, as it will be too watery. This doesn’t affect the flavor, however. You can easily prepare it in the morning for an evening barbecue. Even people who don’t like celery (like me) usually like this salad because the ingredients go together so well. A delicious side dish for grilled food, a party salad.