Celery and Potato Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 to 8 servings
- 2 tablespoons milk
- 4 large eggs
- 2/3 cup sour cream
- 1/3 cup mayonnaise
- Carbohydrate 17 g(6%)
- Cholesterol 107 mg(36%)
- Fat 14 g(21%)
- Fiber 2 g(9%)
- Protein 6 g(11%)
- Saturated Fat 4 g(21%)
- Sodium 123 mg(5%)
- Calories 214
Preparation Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more. While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl. Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture. Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
Preparation Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more. While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl. Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture. Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.
