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Categories:Viewed: 74 - Published at: 6 years ago
Ingredients
- 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
Method
- 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.
- Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
- While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
- 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.
- Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
