One of my coworkers made an offhand comment the other day about there being two types of people in the world: people who love pickles and people who just really don’t. I happen to be one of the former and Mr. Peach tends toward the latter. Usually it’s not a problem because if we ever eat out and he’s served a pickle, I know that I’m going to get an extra pickle (score) and he knows that he doesn’t have to push it around his plate in that weird fork-dance of avoidance for the entire meal.
I like to think of this Lemon Herb Potato Salad with Pickled Celery as the proverbial middle ground in what could otherwise be a heated pickle debate in our household. It doesn’t have any pickles in it, per se. But it does have salty capers and delightfully piquant pickled celery so, you know, compromise.
In addition to the bright, briny flavors from the celery and lemon, this potato salad manages to be creamy without any mayonnaise, making it perfect for a potluck or picnic, especially those held outdoors in the summer heat. I used green onions, Italian parsley, and chives for herbs, but you could really throw in whatever you have on hand. I was going to add some basil but am sad to report that my once-healthy basil plant has since withered and died, upping my dead plant tally by another tick. Maybe next summer…
In the meantime, I’ll be enjoying this Lemon Herb Potato Salad and eating the leftover pickled celery straight out of the jar.
- 2 lbs. baby red potatoes
- ¼ cup olive oil
- 1 lemon, juiced
- 2 tsp dijon mustard
- 1 T red wine vinegar
- 1 garlic clove, minced
- 2 T capers
- 3 T celery, pickled (see below)
- 4 green onions, sliced thinly
- ⅓ cup flat leaf parsley, chopped
- 1 T Chives, snipped
- Salt and Pepper, to taste
- 4-5 stalks celery, diced
- ½ cup water
- ½ cup white wine vinegar
- 2 T salt
- 2 T sugar
- Begin with pickling the celery. In a container with a lid, combine water, vinegar, salt, sugar, and celery. Close the container and shake until combined. Let sit for about 15 minutes in the fridge.
- Meanwhile, place the potatoes in a large pot of water, completely covered. Bring to a boil and cook for 10-15 minutes or until the potatoes are easily pierced with a fork. Drain and let cool.
- In a small bowl, whisk together the lemon juice, dijon, vinegar, and garlic. Slowly drizzle in the olive oil, whisking until fully incorporated. Season with salt and pepper to taste.
- In a large bowl, combine the capers, celery, green onions, parsley, and chives. When potatoes are cool enough to handle, cut into bite sized pieces and add to herb mixture. Pour dressing over the potato mixture and gently stir to combine. Add salt and pepper, to taste, and garnish with additional chopped herbs.