Potatoes and celery are dressed with a vinegar and oil dressing and served with sour cream and sliced dill pickles.
INGREDIENTS (for 5 servings):
- 4 cups diced potatoes
- 1 cup chopped celery
- 3 green onions, sliced
- 3 tablespoons vinegar
- 3 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon dried dill weed
- 3/4 cup sour cream
- 2 dill pickles, chopped
- 1 tomato, cut into wedges
PREPARATION:
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl combine potatoes, celery and green onions.
In a small bowl combine vinegar, oil, salt, pepper and dill weed. Pour over potatoes and toss gently. Refrigerate for several hours, or overnight.
Stir in sour cream, and pickles just before serving. Garnish with tomato wedges.
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