4 medium potatoes, peeled and cubed
1 tablespoon vegetable oil
2 medium carrots, grated
4 potatoes, peeled and cubed
1/8 cup chopped celery
1/2 cup chopped celery
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pinch ground black pepper
Bring a large pot of water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and reserve.
Place carrots in a medium mixing bowl with oil. Dice carrots and whisk into the pot. Toss together, and set aside.
Heat oil in a large skillet over medium heat. Saute onion and celery until light golden. Remove from heat; stir in celery, carrots, potatoes, celery mixture and salt and pepper. Stir until well blended. Simmer for several minutes, stirring occasionally.
Remove from heat and stir in soy sauce.
Heat vegetable oil in a large saucepan over medium heat. Fry onion and celery until tender, about 5 minutes. Transfer to a large serving dish.
Fold celery mixture into potato mixture, whisking constantly until lightly crumbled. Stir carrot and celery mixture into potato mixture; pour over beef and onion mixture.
Cover and chill overnight.
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