Celery Root Potato Salad
To make mayonnaise:
Using a hand blender with wisk attachment, whip whole egg until it is foamy. Then, slowly add the oil in small amounts while processing until it is emulsified. Add lemon juice.
Mix with yogurt, salt and pepper and set aside.
In a bowl, mix the potatoes and purple onion together. Add the homemade mayonnaise and parsley. Chill in refrigerator.
Heat oil for frying in small pan. Strain capers and dry them and then mix them with the cornstarch. Add them to the pan and fry until they have a nice golden color (just a few minutes). Place them on a paper towel to dry.
Serve the chilled potato salad with the fried capers added on top.
2 celery roots
1 sprig of fresh parsley
¼ purple onion, grated
3 tablespoons olive oil
3 tablespoons vegetable oil
2 tablespoons plain yogurt
Salt, pepper and garlic to taste
3 tablespoons capers
2 tablespoons cornstarch
Oil for frying
There is no better match for this crispy fresh salad than this citric and scintillating Sauvignon Blanc.