Celery salad. Cooking video

This fragrant, light and at the same time very satisfying salad is an excellent side dish for many meat and fish dishes. Prepare all the necessary ingredients for the dish: – 2-3 celery roots; – 5-6 pieces of potatoes; – 1 large onion; – 4 tablespoons of vegetable oil; – 250 ml of beef broth; – 4 tablespoons of wine vinegar; – 2-3 tablespoons of mustard; – salt and pepper to taste; – 400 g of pickled cucumbers; – 1 bunch of green onions; – 500 g of cherry tomatoes; – 6 eggs.

Rinse the celery tubers. Boil water, put unpeeled root vegetables in a saucepan and cook for 40-50 minutes. At the same time, in another dish, boil the potatoes in their uniforms and hard-boiled eggs. Onions (red onions are also perfect for this recipe), peel, cut into thin rings.

In a saucepan, heat vegetable oil and simmer onions in it until translucent. Place in a salad bowl. Add broth, wine vinegar, mustard to warm onions and mix thoroughly.

While the onions are marinating, prepare the rest of the ingredients for the salad. Peel the boiled celery roots (you don’t need to cool it), cut them into 4-6 pieces, and then cut them into small cubes. Send the celery into a bowl of pickled onions.

Peel the potatoes while still warm, cut into cubes and place in a salad bowl with the rest of the food. Mix everything well. Salt the mass, add pepper, cover and let stand for about an hour. At this time, the vegetables are saturated with marinade and acquire a rich taste and aroma.

Cut small pickles (pickles) into slices. Chop green onions. Cut the cherry tomatoes in half. Cut each hard-boiled egg into 4 pieces.

Add pickles and green onions to the salad. Stir, lay out in a slide, garnish with tomato halves and egg wedges.