For any of you that can get your hands on freshly picked new potatoes and especially homegrown celery, make this right now! If not you can use regular potatoes and store bought celery but the taste will not be as intense. There is barely a comparison between celery you grow in your garden and the stuff that comes from the store. This dish is addictive so make sure to make enough. It does not last long.
Use the stalks as well as the leaves and dice it small.
You can use shallots but I had candy onions from the farm stand so that is what I used.
Finely dice the onion and add it to the bowl and sprinkle it with freshly cracked pepper.
Make a white balsamic vinaigrette in your blender. Add 1/4 cup f white balsamic vinegar. You can substitute this with cider vinegar. *Notice working thumb.
Add 1 tablespoon of honey.
Add some more cracked black pepper.
Add 1/2 teaspoon of salt and 1 teaspoon of dijon mustard. *Notice working thumb.
Blend it together and as it is whirling, drizzle in 1 cup of oil.
The oil will emulsify and thicken the dressing. Taste and adjust seasonings.
Pour your blurry sauce over the celery and onions.
Make the sauce in advance and let it sit at room temperature while you boil your potatoes.
Cut the potatoes into chunks and serve with the sauce ladled over them. This is some seriously good stuff.