600 g waxy potatoes, 1 medium celery stalk, 2 tablespoons of chive rolls, 50 g cream, salt and pepper, 150 ml Gabriella's salad dressing
Wash the potatoes, boil them with the skin and let them cool down. Peel the lukewarm potatoes and cut them into thin slices. Clean the celery and cut crosswise into very fine slices. Add the celery to the potatoes and pour Gabriella's salad dressing over the warm potato slices and mix carefully. Whip the cream until stiff, fold into the salad immediately before serving and sprinkle with chive rolls.
