Smitten Kitchen'S Fingerlings Vinaigrette With Sieved Eggs And Pickled Celery

• 1/4 cup (60 ml) white wine vinegar
• 1/4 cup (60 ml) water
• 1 tablespoon kosher salt
• 1 1/2 teaspoons sugar
• 2 stalks celery, thinly sliced on an angle
• 2 tablespoons (30 ml) olive oil
• 2 teaspoons whole-grain mustard
• 1 teaspoon Dijon mustard
• 2 teaspoons white wine vinegar
• 1 small shallot, minced
• 1 pound (905 grams) fingerling potatoes, boiled until fork-tender and fully cooled
• 2 large eggs, hard-boiled, peeled, cut into 4 quarters
• Crumbled bacon, minced fresh herbs, few tufts of frisee or arugula leaves (optional)

1. In a small bowl, whisk together the vinegar, water,salt, and sugar. Add the celery, and set the mixture aside for about an hour in the fridge. If you don't have an hour, 30 minutes will still pickle them to deliciousness, but they will only get better with age.
2. Whisk the vinaigrette ingredients together until smooth. Adjust seasoning to taste. Set aside.
3. Halve the fingerlings lengthwise, and arrange them, cut sides up, on a platter. Drizzle the vinaigrette generously over the potatoes. Press each chunk of egg through a mesh sieve over the potatoes and vinaigrette, yolk first (this makes it neater), so that all of the fingerlings are coated with tufts of egg. Garnish with pickled-celery slices, and enjoy immediately.

white wine vinegar, water, kosher salt, sugar, stalks celery, olive oil, wholegrain mustard, mustard, white wine vinegar, shallot, potatoes, eggs, bacon

Taken from www.seriouseats.com/recipes/2012/11/smitten-kitchens-fingerlings-vinaigrette-with-sieved-eggs-and-pickled-celery-recipe.html (may not work)