Food & Cooking Recipes Salad Recipes Herbed Celery-Potato Salad 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 February 8, 2021 Print Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs 5 mins Servings: 6 No cloying mayonnaise for our outdoor-friendly potato salad. Just apple-cider vinegar, olive oil, and plenty of fresh parsley and basil. Ingredients 1 ½ pounds peewee potatoes, scrubbed Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 5 teaspoons apple-cider vinegar 1 ½ cups mixed fresh herbs, such as flat-leaf parsley and basil, chopped 2 scallions, chopped 1 stalk celery, finely diced (¼ cup) Directions In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled. Linda Pugliese Cook's Notes Make this a day ahead to let the flavors meld, and store it in an airtight container in the refrigerator. If you're using larger potatoes, boil them longer, and quarter or cut them into one-inch pieces after cooking. Print