This is a dish that I like to prepare in the Spring. The celery sauce is a combination of a gremolata and a vinaigrette.
Boil some small red potatoes in some salted water until they are fork tender. Drain and set these aside.
Dice 5 stalks of celery. Add about 4 cloves of diced garlic and 1 thinly sliced Spring onion.
In a separate bowl, grate the zest of 1 lemon and add 1 tsp. of salt and 1 tsp. of pepper. Squeeze in the juice of the lemon.
Add 4 T. of diced parsley.
Add 1/4 C. of white balsamic vinegar and 1 T. of honey. Slowly whisk in about 3/4 C of olive oil. Taste and adjust the seasoning.
Pour this over the celery mix.
Stir this around and let it sit at room temp for about an hour. Stir occasionally.
Cut up some of the potatoes and place them in a bowl.
Top them with some of the sauce. The potatoes can be hot, warm or cold. They can also sit on some lettuce if you would like this to be a salad. In that case, I would top it with sliced hard boiled eggs. This is a wonderful combination of flavors.