Tangy potato salad

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

If you happen to have fresh lovage, mince some stalks and leaves and add them with the celery for the most delicious potato salad ever.


  • 2 pounds (910 g) russet potatoes, cut into 1-inch (2.5-cm) pieces
  • Salt
  • 6 tablespoons (90 ml) cider vinegar
  • 2 tablespoons Dijon-style or Creole mustard
  • Lots of freshly ground black pepper
  • 3 ribs celery, diced with leaves
  • ½ sweet onion, diced
  • 1 kosher dill pickle, finely diced


Morning or Evening

Put the potatoes in a large saucepan and cover with water. Add 2 teaspoons salt, bring to a boil, and cook until just tender, about 10 minutes.

While the potatoes are cooking, in a large bowl, whisk together the vinegar, mustard, ½ teaspoon salt, and the pepper. Drain the potatoes and add them, still hot, to the bowl and toss to coat, mashing a few of the potato pieces with a fork. Toss in the celery, onion, and pickle; season with more salt and pepper, if needed. Serve warm or let cool, cover, and refrigerate until evening and serve cold.