Potato salad with celery (stalk)

To prepare a delicious potato salad with celery, we start by choosing the right potatoes. It is advisable to use type A or B potatoes, which are creamier and cook evenly. Place the whole, unpeeled potatoes in a large pot of cold water, add a teaspoon of salt, and bring to a boil. Let them boil for 20-30 minutes, depending on the size of the potatoes. Check if they are done by piercing them with a fork; if it goes in easily, the potatoes are cooked. Once cooked, drain the water and let them cool slightly before peeling.

Meanwhile, prepare the celery. Choose a fresh celery with green leaves, which adds extra flavor to the salad. Remove any tough strings from the celery, then slice it thinly to ensure a pleasant texture in the salad. Mix the peeled and finely chopped potatoes with the celery slices in a large bowl.

To add a rich taste, incorporate natural yogurt, which will provide a touch of freshness. If you want a richer salad, you can also add a little mayonnaise, but make sure not to overdo it so as not to mask the natural flavors of the ingredients. The next step is to add grated cheese, preferably a telemea or feta cheese, which will add a salty and creamy flavor.

Season the mixture with salt and freshly ground pepper to taste. Gently mix all the ingredients to combine them without mashing the potatoes. Once you have a homogeneous mixture, transfer the salad to an airtight container and refrigerate for at least an hour. This will allow the flavors to meld and intensify, providing a remarkable culinary experience.

When you are ready to serve, you can garnish the salad with a few fresh parsley leaves or a few slices of olives for an attractive appearance. This potato salad with celery is perfect as a side dish for various main courses or can be served as an appetizer at a summer lunch. Enjoy every bite and relish the crunchy texture of the celery combined with the creaminess of the potatoes and cheese. Bon appétit!