Deb Perelman is working on another book and I can’t wait!  Everything from her book, ‘The Smitten Kitchen Cookbook’, is so delightlful – I mean, who else would have even considered the fluffy goodness that a sieved egg could bring to a potato salad?  I didn’t use fingerlings…though that would be an easy way to fancy things up, and I made this for a crowd so it was a simple recipe to triple…below is the original version – enjoy!

Potato Salad (with Sieved Eggs and Pickled Celery)

1 lb. fingerling potatoes, boiled in salted water until fork tender and completely cooled OR any other potato cooked the same way and cut into bite-sized pieces – (I always cook these at least the day before so they’re nice and cold)

2 to 4 boiled eggs, peeled and quartered – (I usually have boiled eggs in the fridge – also better cold!)

crumbled crispy bacon OR chopped fresh herbs OR greens to serve the salad on/with (optional)

Pickled Celery – you can make this up to a week ahead

1/4 c. EACH white wine vinegar AND water

1 T. kosher salt AND 1 1/2 t. sugar

2 or 3 celery stalks, thinly sliced on an angle

In a small glass bowl, whisk together the vinegar, water, salt and sugar, add the celery and allow the mixture to marinate for an hour (if you can!) in the fridge – they’re tastier the longer they can sit.

Dressing

2 T. olive oil AND 1 t. Dijon

2 t. EACH whole grain mustard AND white wine vinegar

1 small shallot, minced

Whisk together the dressing ingredients (or put them in a tight closing jar or container and shake them), and set aside.

To assemble the salad, I recommend the following order;  potatoes laid out on your serving platter, dressing drizzled evenly over all, well-drained pickled celery dispersed evenly and finally the egg on top to garnish (my photo shows the order differently).  To sieve an egg, simply push it through a mesh sieve aimed over your salad – it’s a weirdly simple idea and the tufts of egg make the salad!  Feel free to add bacon or herbs or greens, all would be tasty additions.

 

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