Smitten Kitchen's Fingerlings Vinaigrette with Sieved Eggs and Pickled Celery

Ingredients (15)

• Pickled Celery:
• 1/4 cup (60 ml) white wine vinegar
• 1/4 cup (60 ml) water
• 1 tablespoon kosher salt
• 1 1/2 teaspoons sugar
• 2 stalks celery, thinly sliced on an angle
• Vinaigrette:
• 2 tablespoons (30 ml) olive oil
• 2 teaspoons whole-grain mustard
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar
• 1 small shallot, minced
• 1 pound (905 grams) fingerling potatoes, boiled until fork-tender and fully cooled
• 2 large eggs, hard-boiled, peeled, cut into 4 quarters
• Crumbled bacon, minced fresh herbs, few tufts of frisée or arugula leaves (optional)