Potato Salad with Celery and Sweet Pickle Relish

Introduction

Warm russet potatoes get tossed with distilled white vinegar before they meet the mayonnaise dressing, so the flavor goes past the surface. Celery, celery seed, and sweet pickle relish keep the texture crisp and the dressing sharp-sweet, which makes this a useful make-ahead side for cookouts, sandwiches, or a simple weeknight dinner.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 6

Ingredients

• 2 pounds (3-4 ea.) medium russet potatoes
• 1 tablespoon plus ½ teaspoon salt
• 2 tablespoons distilled white vinegar
• 1 medium rib of celery
• ¾ teaspoon celery seed
• ¾ cup mayonnaise
• ¾ teaspoon powdered mustard
• 2 tablespoons minced onion
• 2 tablespoons minced fresh parsley leaves
• ¼ teaspoon ground black pepper
• 3 tablespoons sweet pickle relish

Instructions

1. Peel and cut potatoes into ¾ inch cubes.
2. Cover potatoes with an inch of water in a large saucepan and bring to a boil.
3. Add 1 tablespoon salt to boiling water and reduce heat to medium.
4. Simmer about 8 minutes, stirring gently once or twice, until potatoes are tender. Taste a piece-don’t overcook.
5. Drain potatoes and place in a large bowl.
6. Toss potatoes gently with vinegar using a rubber spatula.
7. Cool potatoes. They must be no more than barely warm to mix.
8. Chop celery fine.
9. Stir together celery, celery seeds, mayonnaise, dry mustard, onion, parsley, pepper, and ½ teaspoon salt.
10. Gently fold together dressing mix and potatoes.
11. Cover and refrigerate at least an hour, until thoroughly chilled.

Variations

• Swap the russet potatoes for Yukon Gold potatoes if you want a firmer, creamier texture that holds neat cubes a little better.
• Replace the distilled white vinegar with apple cider vinegar for a rounder acidity and slightly less sharp finish.
• Use dill pickle relish instead of sweet pickle relish if you want the salad less sweet and more tangy.
• Replace half of the mayonnaise with plain Greek yogurt or sour cream for a lighter, tangier dressing.

Tips for Success

• Start checking the potatoes at the 8-minute mark; they should be tender when you taste one, but the cubes should still hold their shape.
• Toss the drained potatoes with the vinegar right away so the warm surfaces absorb it evenly.
• Wait until the potatoes are barely warm before adding the mayonnaise mixture, or the dressing can turn loose and greasy.
• Chop the celery fine, as directed, so it adds crunch without leaving large watery pieces through the salad.
• Chill the salad for at least 1 hour before serving; the dressing thickens and the celery seed flavor settles in.

Storage and Reheating

Store the potato salad in an airtight container in the refrigerator for up to 4 days. If you are serving it outside, keep it chilled and do not leave it out for more than 2 hours.

Do not freeze it. The potatoes turn mealy and the mayonnaise dressing separates after thawing.

This salad is meant to be served cold, not reheated. If it tastes too firm straight from the fridge, stir it and let it sit covered at room temperature for 10 to 15 minutes before serving.

FAQ

Can you make this potato salad a day ahead?

Yes. It holds well overnight, and the flavor is often better the next day after the vinegar, celery seed, and relish have had more time to work through the potatoes.

Why are the potatoes tossed with vinegar before the dressing?

The warm potatoes absorb the vinegar more effectively than cold ones. That gives the salad better seasoning throughout and keeps the mayonnaise dressing from tasting flat.

Can you use another type of potato?

Yes. Yukon Gold or red potatoes both work, but the texture will be firmer and less fluffy than russets.

Can you make it without mayonnaise?

You can replace the mayonnaise with plain Greek yogurt or sour cream for a tangier version. The result will be lighter and less rich, with a slightly looser dressing.