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Potato and Lettuce Salad with Pickled Celery
Ingredients
  • subheading: For the pickled celery:
  • ½ cup (120 ml) water
  • ¼ cup (60 ml) white vinegar
  • ¼ cup (50 g) granulated sugar
  • 3 celery stalks, sliced
  • subheading: For the dressing:
  • 4 tablespoons sour cream
  • 2 tablespoons mayo
  • 1 tablespoon freshly squeezed lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • subheading: For the salad:
  • 4 to 6 cooked small potatoes, diced
  • 1 pound (500 g) cos/romaine lettuce (hjertesalat), cleaned and coarsely chopped
  • 1 spring onion, diced
  • 4 soft-boiled eggs, if desired
  • Fresh chives or dill, to garnish
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