We thought up this salad to pair with our flap steak, but it can also stand on its own, thanks to the protein power of the hard-boiled eggs. You’ve got the celery to credit for those juicy bits of crunch, too.
Ингредиенты
- 4 cups (720 g) baby potatoes, halved
- 4 hard-boiled eggs
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 ml) whole-grain mustard
- 2 green onions, thinly sliced
- 2 stalks celery, thinly sliced
- ½ tsp celery salt
- Salt and pepper
Инструкция
- In a large pot, place the potatoes and season with salt. Cover with water and bring to a boil. Cook for about 20 minutes or until the potatoes are tender. Drain and rinse under cold running water. Let cool.
- In a large bowl, coarsely crush the eggs with a potato masher. Add the potatoes and the remaining ingredients. Season with pepper, and toss well. Add oil, if needed. Adjust the seasoning.
- Delicious with Grilled Flap Steak with Montreal Steak Seasoning.
