Celery heart & potato salad with sour cream dressing
Celery heart & potato salad with sour cream dressing
Servings: 4
Celery heart - the inner core and base of the celery bunch, can sometimes be treated as scraps, or at the very least, less desirable to the regular rib lengths. Bsut this part is milder, sweeter, less fibrous - and is perfect for slicing up into salads where it can be treated as half-veg, half herb. With Paris Olympic fever upon us, this potato salad is a little French-coded, with its sour cream (or creme fraiche if you’ve got it) and chives. I also love the idea of rasping over hard cheese, like parmesan or cheddar, to make it feel a little ‘jacket potato-ey’, especially if the spuds are still warm!
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Ingredients
- 1.5 kg small chat potatoes
- Celery heart and leaves the inner core, finely sliced
- A few good rasps of hard cheese like parmesan or cheddar to serve
Sour cream & chive dressing
- Zest and juice 1 lemon
- 2 tsp runny honey
- ¼ cup extra virgin olive oil
- ½ cup sour cream
- 3 tbsp finely chopped chives
- 1 tsp salt flakes
- Good crack of pepper
Instructions
- Place potatoes in a medium-sized saucepan, cover with cold water and add 2 tbsp of salt. Pop onto a medium heat and bring to the boil, then drop to a simmer and cook until a fork can easily pierce through to the middle (around 25 minutes). Drain and let steam dry in the empty pot for 5 minutes.
- In a medium bowl, add all the dressing ingredients and whisk to combine. Add in the steam-dried potatoes and celery heart. Give everything a good mix and taste for seasoning, adjusting where needed.
- Serve straight away or can be made a day in advance and served cold. Lasts 4 days in your fridge, too!
