Potato Salad with Celery Mustard and Pickle Relish

Introduction

You toss the hot potato cubes with distilled white vinegar before the dressing goes on, which seasons them all the way through instead of just coating the outside. The mix of celery, celery seed, mustard, mayonnaise, and sweet pickle relish gives you a potato salad that stays sharp and structured rather than heavy, and it fits well for cookouts, lunches, or make-ahead dinners.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 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

• Replace the sweet pickle relish with the same amount of chopped dill pickles if you want a less sweet, more tangy finish.
• Swap the russet potatoes for Yukon Gold potatoes for a slightly firmer texture that holds its shape more cleanly after mixing.
• Replace ¼ cup of the mayonnaise with plain Greek yogurt to lighten the dressing and add a sharper flavor.
• Increase the minced onion to 3 tablespoons if you want more bite and a stronger savory edge in the finished salad.
• Add an extra tablespoon of minced fresh parsley leaves if you want a fresher, greener flavor without changing the structure of the dish.

Tips for Success

• Taste a potato at the 8-minute mark and stop cooking as soon as it is tender; overcooked potatoes will break apart when you fold in the dressing.
• Toss the drained potatoes with the vinegar while they are still hot so they absorb it instead of shedding it.
• Let the potatoes cool until barely warm before adding the mayonnaise mixture, or the dressing can turn loose and greasy.
• Chop the celery fine so it distributes evenly and gives crunch in every bite instead of large raw pieces.
• Chill the salad for at least 1 hour before serving so the celery seed, mustard, and relish have time to settle into the dressing.

Storage and Reheating

Store the potato salad in an airtight container in the refrigerator for up to 4 days. If you need to pack it for transport, keep it cold and return it to the fridge promptly.

Freezing is not recommended. The potatoes turn grainy and the mayonnaise-based dressing separates after thawing.

This dish is meant to be served cold, not reheated. Stir it once before serving, and if it seems stiff straight from the fridge, let it sit at room temperature for 10 to 15 minutes.

FAQ

Can you make this potato salad a day ahead?

Yes. It holds well overnight, and the flavor is usually better after a full chill.

Why do you add vinegar before the dressing?

The hot potatoes absorb the vinegar quickly, which gives the salad more depth and keeps it from tasting flat once chilled.

Can you use a different potato?

Yes. Yukon Golds work well if you want firmer pieces, but they will give you a slightly denser texture than russets.

Can you cut back on the mayonnaise?

Yes. You can replace part of it with plain Greek yogurt if you want a lighter dressing, but the salad will taste tangier and a little less rich.