Potato Salad with Quick-Pickled Onions and Celery

Potato Salad with Quick-Pickled Onions and Celery
Photo: Bryan Gardner
Prep Time:
20 mins
Total Time:
40 mins

A nod to cool, pure Nordic flavors, this side dish is a delicious accompaniment to salmon and steak.


  • 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


  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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