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

Serves: 2 Save

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