Potato Salad with Sour Cream

Ingredients

• 800 g waxy potatoes
• Salt
• 2 stalks celery
• 4 eggs
• 100 g Sour cream
• 2 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• a pinch raw cane sugar
• pepper (ground)

Instructions

1. 1.

   Cook potatoes in boiling salted water for 20–30 minutes. Drain, rinse with cold water, peel while hot and let cool.

2. 2.

   Wash and trim celery; roughly chop the leaves and set aside. Slice stalks into thin rounds, blanch in boiling salted water for 1 minute, then drain and shock in cold water. Let drain.

3. 3.

   Hard boil eggs for about 10 minutes, cool, peel, and finely chop. Whisk sour cream with balsamic vinegar, lemon juice, and optionally a splash of water; season with salt, sugar, and pepper.

4. 4.

   Slice cooled potatoes into rounds and gently mix with celery, leaves, egg, and dressing. Taste and adjust seasoning. Serve the potato salad with sour cream.