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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)
Directions
Learn how to make this recipe at Serious Eats