In your days as a blogger and home cook, there will be many recipes that you can take on as an Everest – they challenge you and they inspire you. And then there are those that just simply give you a warm, fuzzy glow from within because they’re that good, that loved and treasured by everyone and just the kind of recipe that you can make in your sleep. This salad, with my grand introduction, is among my most treasured recipes. It’s light, tastes like summer and is my favorite accompaniment to a meal or sometimes a meal itself.
Easy to make, comforting to eat – in my book that’s a winner. I’m not giving too many proportions here but more of a blueprint, if you will (some lemon zest and a squeeze of lemon works great!). Just have fun with it.
Celery Potato Salad
Serves: A hungry 4
Source: Vanilla Bean Original!
1/4 cup mayonnaise
1/4 cup Greek yogurt (or hung curd)
4 medium potatoes, boiled and peeled
3 – 4 medium stalks of celery
1/2 a head of purple cabbage, shredded
A handful of celery leaves
4 – 5 walnuts
3 – 4 cloves of garlic
3 – 4 tbs olive oil
Salt, to taste (flavored salt tastes divine here!)
Pepper, to taste
Celery leaves, for garnish
- In a salad bowl, add yogurt and mayonnaise. Whisk to combine.
- Cut and quarter the potatoes into wedges and add to the mayo mixture.
- In the bowl of a mortar, add celery leaves, walnuts, garlic and olive oil. Grind to a fine paste and add to the mayo mixture. Add shredded purple cabbage and snip some celery stalks using a pair of kitchen scissors.
- Add salt and pepper, taste, tweak if you must and garnish with celery leaves. You can refrigerate this if you like for a few hours but I like to leave it out on the counter or make right before serving.