Best Celery And Potato Salad Recipes

POTATO, APPLE, AND CELERY SALAD

Steps:

• Put the potatoes into a large saucepan of boiling salted waer and simmer gently for 10-15 minutes, until just tender.
• Drain, leave to cool, then cut the potatoes in half.
• Put the potatoes into a large salad bowl, add the vinaigrette dressing, and toss gently while the potatoes are still warm.
• Add the celery, onion, and apples to the potatoes.
• Mix together gently so that all the ingredients are thoroughly coated with the dressing, then add salt and pepper to taste.
• Cover and chill for at least 1 hour.
• Gently stir in the mayonnaise, taste for seasoning, sprinkle with the chives, and serve immediately.
• Vinaigrette Dressing: Put all into a screw-top jar and shake until well combined.
• Makes 2/3 cup.

SWEET POTATO, CELERY, AND APPLE SALAD

Steps:

• In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.
• In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
• Drizzle dressing over salad and season with salt and pepper.

CELERY AND POTATO SALAD

Steps:

• Generously cover potatoes and eggs with cold water in a 4-quart pot with 1/2 tablespoon salt and bring to a boil, covered. Uncover and boil 10 minutes.
• Transfer eggs with a slotted spoon to a bowl of cold water; continue to cook potatoes until tender, 10 to 15 minutes more.
• While potatoes cook, whisk together vinegar and 1/2 teaspoon salt in a large bowl.
• Drain potatoes and rinse with cold water until they have cooled to warm. Peel potatoes and cut into 1-inch pieces. Toss with vinegar mixture.
• Peel eggs and coarsely chop, then add to potatoes along with remaining ingredients and salt and pepper to taste. Toss well.

FRENCH POTATO SALAD WITH WHITE WINE AND CELERY LEAVES

Steps:

• Place potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel potato, and cut into quarters or eighths.
• Meanwhile, in a large serving bowl, combine shallots with wine and vinegar. While still warm, add potatoes to bowl; season with salt and pepper. Drizzle in oil; toss to coat. Sprinkle with celery leaves, and serve immediately.

WARM POTATO SALAD WITH CELERY, TOMATOES, AND CHIVES

Steps:

• Cover potatoes with salted cold water by 1 inch in a saucepan, then simmer until just tender, about 20 minutes.
• While potatoes are simmering, whisk together mayonnaise, oil, vinegar, garlic, chives, and salt and pepper to taste in a large bowl.
• Drain potatoes in a colander and cool 5 minutes. Add to dressing along with celery and tomatoes. Toss salad gently and season with salt and pepper

SUPER TUSCAN BURGERS AND POTATO SALAD WITH CAPERS AND CELERY

Steps:

• Bring a medium pot of water to a boil while you dice potatoes. Add potatoes to boiling water and salt water liberally. Boil potatoes until tender, 12 to15 minutes.
• While potatoes cook, prepare burgers. Combine pork and veal in a bowl with 3 tablespoons extra-virgin olive oil, 1/4 cup (eyeball it) red wine, onion, sage, garlic, salt and pepper then form 4 large patties.
• Preheat a large nonstick skillet over medium high heat. Place the burgers into the skillet, leaving a space in the center of the pan to pile in mushrooms. Add sliced mushrooms to the skillet with burgers and add 2 tablespoons olive oil. Flip burgers after 6 minutes and toss the mushrooms around as they brown at the center of the skillet. After the mushrooms begin to brown, season them with salt and pepper. The color will be deeper and the mushrooms will remain firmer if you wait for them to brown before salting. Cook burgers 5 minutes on opposite side then remove them from the pan to roll bottoms on a serving plate. Place sliced cheese on burgers, then the hot mushrooms. Cover plate loosely with foil to slightly melt cheese. Add remaining 1/4 cup of wine to skillet and loosen drippings. Dip roll tops in pan drippings to soak them up. Pile arugula on each burger then set roll tops in place.
• Drain potatoes and return them to the warm pot to dry them out. Take the pot over to your cutting board and add in capers, celery, onion, lemon zest and juice, red wine vinegar and 3 or 4 tablespoons of extra-virgin olive oil to pot. Toss to combine the salad, then season the salad with salt and pepper, to your taste. Transfer salad to a serving dish. Potato salad can be served warm or cold.

POTATO SALAD WITH QUICK-PICKLED ONIONS AND CELERY

Steps:

• In a large saucepan, cover potatoes with 2 inches of water; season with salt. Bring to a boil; cook until easily pierced with a knife, 12 to 15 minutes. Drain and let stand until cool enough to handle, about 15 minutes.
• Meanwhile, in a large bowl, whisk together vinegar, agave, 2 teaspoons salt, 1/4 teaspoon pepper, celery seeds, and dill. Add celery and onion. Quarter potatoes and add to bowl along with oil; toss to coat. Serve, or refrigerate in an airtight container up to 1 day.

POTATO SALAD WITH CELERY AND SCALLIONS

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place potatoes in basket, and reduce to a simmer. Cover, and steam until tender, 15 to 20 minutes.
• Meanwhile, in a large bowl, whisk together oil, mustard, and vinegar. Add celery, scallions, and hot potatoes, and season with salt and pepper; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.

CELERY BLACK GRAPE AND BLUE CHEESE POTATO SALAD

Steps:

• Boil the potatoes in plenty of salted water for 15 minutes or until tender.
• Whilst still hot, mix with the yoghurt and cheese and allow to more or less cool.
• Add the celery chunks and grapes along with plenty of black pepper and mix thoroughly.
• Transfer to a clean bowl, cover and refrigerate for at least 2 hours.
• Remove from the fridge 30 minutes before serving, mixing in any water that may have separated or adding more yoghurt or mayo if the dressing has been sucked up by the potatoes.

POTATO SALAD WITH CELERY AND SCALLIONS

Steps:

• Set a steamer basket in a large saucepan.
• Add enough water to come just below the basket.
• Bring water to a boil.
• Place potatoes in steamer basket and reduce heat to a simmer.
• Cover and steam until tender, about 15 minutes.
• Meanwhile, whisk oil, mustard and vinegar in a large bowl.
• Add celery, scallions and hot potatoes and season with salt and pepper.
• Toss to combine.
• Cool to room temperature, tossing occasionally.

POTATO SALAD WITH CELERY, CRESS, AND BACON

Steps:

• Place potatoes in a medium pot; cover with 2 inches water. Season water generously with salt. Bring to a boil, then reduce to a simmer. Cook potatoes until tender, 10 to 12 minutes. Drain. When just cool enough to handle, cut in half lengthwise.
• Meanwhile, cook bacon over medium heat until fat is rendered and bacon is crisp, 10 to 12 minutes. Transfer to a paper-towel-lined plate to drain. Break into bite-size pieces.
• Transfer potatoes to a large bowl; gently toss with oil and vinegar. Season with salt and pepper; fold in celery and leaves, watercress, and bacon. Serve warm or at room temperature.

POTATO, CELERY AND HAM SALAD WITH TARRAGON

Steps:

• Cook potatoes in large pot of boiling salted water until just tender, about 22 minutes. Drain. Cool to lukewarm. Peel potatoes. Cut into 1/2-inch-thick slices and place in large bowl. Drizzle vinegar over; toss to coat. Cool completely.
• Add celery, ham, mayonnaise and chopped tarragon to potatoes; toss gently. Season with salt and pepper. Garnish with tarragon sprigs, if desired.

FRENCH POTATO SALAD WITH WHITE WINE AND CELERY LEAVES

Steps:

• Place the potatoes in a stockpot, and add enough cold water to cover by 4 inches. Bring to a boil over high heat, and add salt; reduce heat, and cook until the potatoes are easily pierced with a fork, about 20 minutes. Drain; let cool slightly. Peel the potatoes, and cut into quarters or eighths.
• Meanwhile, in a large serving bowl, combine the shallots with the wine and vinegar. While still warm, add the potatoes to the bowl; season with salt and pepper. Drizzle in the oil; toss to coat. Sprinkle with the celery leaves, and serve immediately.

ROASTED SWEET POTATO AND CELERY SALAD

Steps:

• Heat oven to 400°F.
• Toss potatoes with 3 Tbsp. dressing; spread into foil-lined rimmed baking sheet.
• Bake 25 to 30 min. or until potatoes are tender, stirring after 15 min. Cool completely.
• Mix mayonnaise and remaining dressing in large bowl. Add remaining ingredients; toss lightly. Refrigerate until ready to serve.

SALADE CURICHOISE ( POTATO SALAD W/HAM, CELERY AND CREAM)

Steps:

• Boil the potatoes with the skins on, just enough water to cover and a tablespoon coarse salt (do not overcook; the potatoes should remain firm enough to slice when cooled).
• Drain and cool slightly.
• Slice potatoes 1/4 " thick while still slightly warm.
• In a large bowl, combine cider vinegar, salt and pepper to taste, mustard and stir. Add the creme gradually, whisking slowly for two to three minutes.
• Add the sliced potatoes, celery and ham and mix well but gently.
• Adjust seasoning.