Potato Salad with Quick Pickled Onions and Celery
August 11, 2016
It’s been awhile since we’ve posted anything, and I never would have thought that I would break our silence with potato salad. But potato salad is definitely a favorite around here…we’ve posted quite a few! And this one is definitely my current favorite! I’ve made it two times in the last week, and also made a batch of just the pickled onions and celery for us to munch on with our sandwiches at lunch. And I hope I can make some time to post some of the other delicious things we’ve been eating this summer!
Potato salad with quick pickled onions and celery
adapted from Martha Stewart Living June 2016
3 lbs red new potatoes
1/2 cup white vinegar
2 tbsp honey
1/2 tsp celery seeds
3/4 cup packed fresh dill, chopped
4 stalks celery, cut into 1/4″ slices
1 medium sweet onion, quartered lengthwise and thinly sliced crosswise
1/4 cup extra virgin olive oil
salt and pepper
In a large saucepan, cover potatoes with 2 inches of water; season with about a teaspoon of salt. Bring to a boil, cook until easily pierced with a knife, 12-15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.
Meanwhile, in a large bowl, whisk together vinegar, honey, 2 tsp salt, 1/4 tsp pepper, celery seeds, and dill. Add celery and onion and toss, and set aside to sit for about 15 minutes. Quarter potatoes when completely cool and add to bowl along with olive oil. Toss and serve.