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🍽️ Creamy Potato Salad with Sour Cream

276 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 2 stalks celery
• 4 eggs
• 100 g sour cream
• 2 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• 1 pinch raw cane sugar
• pepper (from the mill)

Instructions

1. 1. Bring a large pot of water to a boil with salt.
2. 2. Place the potatoes in the boiling water.
3. 3. Cook the potatoes for 20 to 30 minutes until tender.
4. 4. Drain the water and rinse the potatoes with cold water.
5. 5. Peel the still warm potatoes.
6. 6. Let the peeled potatoes cool down completely.
7. 7. Wash the celery thoroughly.
8. 8. Roughly chop the celery leaves.
9. 9. Set the chopped leaves aside.
10. 10. Slice the celery stalks into thin rounds.
11. 11. Boil the celery slices for 1 minute in boiling salted water.
12. 12. Drain the celery and rinse it with cold water.
13. 13. Let the celery drain well.
14. 14. Boil the eggs for about 10 minutes until hard-boiled.
15. 15. Shock the eggs with cold water.
16. 16. Peel the cooled eggs.
17. 17. Finely chop the eggs.
18. 18. Mix the sour cream with the balsamic vinegar.
19. 19. Add lemon juice to the cream mixture.
20. 20. Thin the mixture with a little water if necessary.
21. 21. Season the dressing with salt, sugar, and pepper.
22. 22. Slice the cooled potatoes.
23. 23. Mix the potato slices with the celery.
24. 24. Add the celery leaves to the salad.
25. 25. Fold in the chopped eggs.
26. 26. Pour the dressing over the salad.
27. 27. Toss everything together gently.
28. 28. Taste the salad and adjust seasoning if needed.
29. 29. Serve the potato salad with sour cream.

Nutrition per serving

• kcal: 276
• Protein: 11 g · Fett/Fat: 10 g · Carbs: 34 g