Potato salad with celery
Description
Perfect for everyday meals. Celery stalks can be added to any vegetable salad, as they pair well with almost all vegetables. When preparing the salad, choose firm, crisp stalks, but do not use them in excess. Preparation: Boil unpeeled celery in a pot with the lid on for 45 minutes. Boil potatoes in their skins. Heat vegetable oil in a frying pan and add onion sliced into thin rings. Fry for 6–8 minutes, then transfer to a large bowl. Add beef broth, wine vinegar, and mustard. Mix thoroughly. Peel the cooked celery and cut into small 0.5 cm cubes. Mix the celery with the prepared onion dressing. Dice the potatoes into small cubes and add to the salad. Mix, season with salt, cover with a lid, and let stand for 1 hour. Drain cucumbers in a colander. Set aside 3–4 cucumbers for garnish; slice the rest into 0.5 cm thick pieces. Cut the white and light green parts of the scallions into thin rings. Quarter the tomatoes and boiled eggs. Add cucumbers and green onions to the salad, mix gently. Layer tomatoes and eggs over the salad. Garnish the salad with egg, tomato, and cucumber slices. Decorate as desired and serve.