Cook the potatoes (see note below), let them cool completely and then put them in a large bowl. Chop the onion and herbs finely. Add onions to the bowl and set aside the herbs.
Peel the celery and cut it into small pieces, I have used also the most tender leaves, place it in the bowl together with the potatoes.
Prepare the dressing:
Place the yogurt, mustard and herbs in a jar. Add the fennel, vinegar and honey, mix with a spoon. Add salt and pepper, close the jar with the lid and shake it until everything is well emulsified.
Taste the dressing and adjust the flavor by adding more of the ingredient you prefer (for example more salt or vinegar or honey).
Pour the dressing on the vegetables in the bowl, mix for a couple of minutes. Place it in the refrigerator and let it rest for at least an hour before serving.
Notes
HOW TO COOK POTATOES FOR SALAD
Once peeled and cut into cubes, the potatoes should be rinsed to remove a little of the starch they release, then put them in a pot and cover them with cold water.Add salt and place the pot over high heat. Once the water begins to boil, lower to medium the heat and let them cook until tender. The time for cook throughly depends on the size of the potato cubes. In this recipe I cut them more or less 1.2 ″ (3cm) and they were perfect after 3 minutes of boiling.It is important to cut them more or less the same size so that they can cook evenly. Take a piece of potato with a fork, you have to feel a slight resistance when it enters, if the fork does not enter easily it means that potatoes needs more cooking.Place the potatoes in a colander and rinse them with cold water. Then put them to soak in a bowl with water and ice, this will stop the cooking of the potatoes and the hot-cold contrast will make them harden a bit.
Nutrition Information
Serving: 1grams | Calories: 210kcal
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