Potato salad with celery and tomato vinaigrette

Name: Potato salad with celery and tomato vinaigrette
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 250 g small waxy potatoes; 100 g Celery; 125 g Tomatoes; 1/3 collar Chives; 2-3 TABLESPOONS White wine vinegar; 1 TEASPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 1 egg (size M)

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

250 g small waxy potatoes
100 g Celery
125 g Tomatoes
1/3 collar Chives
2-3 TABLESPOONS White wine vinegar
1 TEASPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
1 egg (size M)

Directions

1
Wash the potatoes thoroughly and boil in plenty of water for 15-20 minutes. In the meantime, wash the celery and put some greenery aside for garnishing. Cut the celery into thin slices. Wash the tomatoes, dab dry and cut into quarters. Remove the seeds and cut the quarters into fine cubes.
2
Wash the chives, dab dry and cut into fine rolls. Mix vinegar, 2 tablespoons water, mustard, salt and pepper. Finally, fold in the oil. Mix celery, tomatoes and chives with the vinaigrette. Drain the potatoes, rinse with cold water and peel. Cut lukewarm potatoes in half lengthwise and mix with the vinaigrette. Leave to stand for 15-20 minutes. Pierce the egg and boil in plenty of water for 7-8 minutes. Rinse under cold water, peel and halve.
3
Cut lukewarm potatoes in half lengthwise and mix with the vinaigrette. Leave to stand for 15-20 minutes. Pierce the egg and boil in plenty of water for 7-8 minutes. Rinse under cold water, peel and halve. Season potato salad with salt and pepper again and arrange the egg on top. Serve garnished with celery green