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Potato Salad with Quick-Pickled Onions and Celery


A nod to cool, pure Nordic flavors, this is great with salmon or steak.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: Bryan Gardner

Source: Martha Stewart Living, June 2016


  • 3 pounds red new potatoes
  • Coarse salt and freshly ground pepper
  • 1/2 cup distilled white vinegar
  • 1/4 cup light agave syrup
  • 1/2 teaspoon celery seeds
  • 3/4 cup packed fresh dill, chopped
  • 4 stalks celery, cut into 1/4-inch slices
  • 1 medium sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise
  • 1/4 cup extra-virgin olive oil


  1. In a large saucepan, cover potatoes with 2 inches of water; season with salt. Bring to a boil; cook until easily pierced with a knife, 12 to 15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.

  2. Meanwhile, in a large bowl, whisk together vinegar, agave, 2 teaspoons salt, 1/4 teaspoon pepper, celery seeds, and dill. Add celery and onion. Quarter potatoes and add to bowl along with oil; toss to coat. Serve, or refrigerate in an airtight container up to 1 day.

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