Sides · Chilled potato salad
Creamy Mayo Potato Celery Salad
Prepared mayonnaise gives the dressing body without a separate sauce-making step. Potatoes cool before mixing so the dressing stays creamy and the celery keeps its crunch.
Jump to ingredients
- Yield
- 4 side portions
- Prep
- 15 min
- Cook
- 20 min
- Rest / chill
- 30 min
- Total
- 65 min
Ingredients
1/3 cup mayonnaiseThe Ojai Cook: USDA Organic
1/4 cup sliced dill pickles, drained and choppedWoodstock: USDA Organic- 1 1/2 pounds waxy potatoes, cut into 3/4-inch cubes
- 2 celery stalks, finely diced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- Cold water to cover potatoes by 1 inch
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Boil the potatoes
Put potatoes in a saucepan, cover with cold water by 1 inch and bring to a boil. Reduce to a simmer for 12 to 15 minutes until fork-tender but still holding their shape; allow about 20 minutes including bringing water to a boil.
Cool in shallows
Drain potatoes thoroughly and spread in a shallow heatproof dish. Refrigerate promptly for about 15 minutes until no longer warm; do not leave them on the counter to cool for hours.
Mix creamy dressing
Whisk mayonnaise, lemon juice, dill, salt and pepper in a large bowl. Stir in celery and chopped pickles until the vegetables are evenly coated.
Fold and chill
Gently fold in cooled potatoes without crushing them. Refrigerate for another 15 minutes until chilled, allowing extra time if needed, then taste for seasoning and serve cold.
Kitchen tips
Choose waxy potatoes to keep the cubes intact.
Dry the chopped pickles so their brine does not thin the dressing.
Substitutions
For egg-free needs, use a verified egg-free mayonnaise alternative; check its soy and mustard ingredients too.
For dairy-free or gluten-free needs, check the mayonnaise, pickles and seasonings; no milk or wheat ingredient is added here.
Storage
Keep covered at 40°F or below for up to 3 days. Refrigerate within 2 hours of preparation or serving; at outdoor temperatures above 90°F, refrigerate within 1 hour.
Serving suggestions
Serve four chilled side portions with a separately prepared main dish. For a picnic, carry in an insulated cooler with ice packs.
Make ahead
Make the salad a day ahead and refrigerate continuously. Stir gently before serving; add fresh dill at the end if you want a brighter aroma.
Allergen details
Contains: egg, soy, mustard.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- The Ojai Cook Organic Mayonnaise - 16 fl oz × 1 — $8.01
- Woodstock Organic Kosher Sliced Dill Pickles - 24 oz × 1 — $9.10
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Read recipe →Frequently asked questions
Does the mayonnaise contain dairy?
The supplied ingredients list soybean oil, egg yolks, whole eggs and mustard, without a milk ingredient. Check the current jar and other ingredients for your dietary needs.
Can this sit on a picnic table?
Keep it cold in a cooler or over ice. Discard perishable food left out longer than 2 hours, or 1 hour above 90°F; the potatoes and vegetables also require temperature control.