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🥗 Creamy Potato and Celery Salad

218 kcal · 30 min · 4 servings

Ingredients

• 500 g firm-boiling potatoes
• salt
• 1 celeriac
• 4 tbsp sunflower oil
• 2 tbsp white balsamic vinegar
• 2 tbsp medium-hot mustard
• pepper (from the mill)
• 3 sprigs parsley

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Bring a pot of water and salt to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for 20 to 25 minutes until tender.
5. 5. Peel the celery with a peeler.
6. 6. Rinse the peeled celery.
7. 7. Slice the celery into approx. 2 cm thick slices.
8. 8. Whisk the oil, vinegar, and mustard together in a small bowl.
9. 9. Season the dressing with salt and pepper to taste.
10. 10. Wash the parsley under cold water.
11. 11. Shake the parsley dry.
12. 12. Pluck the parsley leaves from the stems.
13. 13. Finely chop the parsley leaves.
14. 14. Peel the cooked potatoes while they are still warm.
15. 15. Let the peeled potatoes cool down completely.
16. 16. Slice the cooled potatoes.
17. 17. Combine the potato slices, celery slices, and parsley in a large bowl.
18. 18. Pour the dressing over the vegetable mixture.
19. 19. Toss everything well until everything is evenly coated.
20. 20. Portion the salad into individual bowls.
21. 21. Serve the salad immediately.

Nutrition per serving

• kcal: 218
• Protein: 5 g · Fett/Fat: 11 g · Carbs: 24 g