Food & Cooking Recipes Salad Recipes Potato Salad with Quick-Pickled Onions and Celery By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 16, 2020 Print Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 20 mins Total Time: 40 mins Servings: 8 A nod to cool, pure Nordic flavors, this side dish is a delicious accompaniment to salmon and steak. Ingredients 3 pounds red new potatoes Coarse salt and freshly ground pepper ½ cup distilled white vinegar ¼ cup light agave syrup ½ teaspoon celery seeds ¾ cup packed fresh dill, chopped 4 stalks celery, cut into ¼-inch slices 1 medium sweet onion, such as Vidalia, quartered lengthwise and thinly sliced crosswise ¼ cup extra-virgin olive oil Directions 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. 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. Print