Potato Salad with Pickled Celery

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What You Need

  • 8 medium yellow potatoes (about 2 ½ lbs)
  • 2 tablespoon honey
  • ½ of a red onion, diced
  • ⅓ cup Dandy® celery, chopped 
  • 2 chopped mini dill pickles
  • 1 ¼ cup sour cream
  • 1 ½ tablespoon white vinegar
  • 2 tablespoon honey dijon mustard
  • 2 tablespoons minced cilantro
  • ½ tsp salt
  • ¼  tsp pepper
  • 4 hard boiled eggs

Make It

1. Boil potatoes whole with skins on until they are very fork tender but not turned to mush. Cool until they can be safely handled. Chop into bite sized pieces leaving skins on.

2. Pour honey over hot potatoes and stir to coat. Add red onion, pickled celery, and dill pickles to potatoes.

3. Combine sour cream, vinegar, mustard, cilantro, salt and pepper in small bowl. Pour over potatoes and stir until potatoes are thoroughly coated.

4. Hard boiled eggs can either be diced and mixed in or sliced and arranged on top for a nice presentation.

5. Serve immediately or refrigerate overnight before serving.

Recipe by The Adventure Bite.