Get ready to elevate your summer gatherings with this mouthwatering Picnic Celery and Potato Salad that's about to become your new secret weapon at every outdoor meal! Imagine a creamy, zesty side dish that combines the perfect crunch of fresh celery with tender, perfectly cooked potatoes, all dressed in a tangy mayonnaise-based dressing that will have your guests begging for the recipe. Whether you're planning a backyard barbecue, a beach picnic, or a family reunion, this irresistible potato salad is guaranteed to be the star of the show!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 medium potatoes, cubed
- 2 cups celery, chopped
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
Instructions
- Wash and peel the potatoes, then cut them into uniform 1-inch cubes to ensure even cooking.
- Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor.
- Bring the water to a boil over high heat, then reduce to medium heat and simmer for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork.
- Drain the potatoes in a colander and rinse with cold water to stop the cooking process. Allow potatoes to cool completely to room temperature.
- While potatoes are cooling, finely chop the celery into small, consistent pieces to provide crunch and texture.
- In a large mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to create a smooth dressing.
- Add the cooled potato cubes and chopped celery to the dressing. Gently fold the ingredients together to coat evenly without breaking the potato pieces.
- Chop fresh parsley and sprinkle over the salad, mixing lightly to distribute herbs throughout.
- Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Before serving, taste and adjust seasoning if needed. Garnish with additional fresh parsley if desired.
Tips
- Choose the right potatoes: Use waxy potatoes like Yukon Gold or red potatoes that hold their shape well after cooking.
- Salt your cooking water: Adding salt to the potato cooking water helps season the potatoes from the inside out.
- Cool potatoes completely: Ensure potatoes are fully cooled before mixing with dressing to prevent a mushy texture.
- Chop ingredients uniformly: Consistent chopping of celery and potatoes ensures even flavor and texture in every bite.
- Let it marinate: Refrigerating the salad for at least 30 minutes allows the flavors to meld together beautifully.
- Taste and adjust: Always do a final seasoning check before serving and add extra salt, pepper, or herbs as needed.
- Fresh herbs matter: Use freshly chopped parsley for the brightest, most vibrant flavor possible.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 20g
Protein: 3g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 10mg
