Colorful Potato Salad with Pickles and Celery Recipe Video

Potato salad goes hand-in-hand with picnics and bbq's. Try this variation with caraway seeds for a delicious side dish.


Preparation Time1 Hr 20 MinCooking Time15 Min
Ready In1 Hr 35 MinDifficulty LevelMedium
Health IndexAverageServings8


 Potatoes2 Pound
 Water8 Cup (128 tbs) (for cooking potatoes)
 Diced onion/Scallion1⁄2 Cup (8 tbs)
 Chopped celery with leaves1⁄2 Cup (8 tbs)
 Diced dill pickle1⁄2 Cup (8 tbs)
 Soy based mayonnaise1 Cup (16 tbs)
 Mustard1 Tablespoon
 Apple cider vinegar/Brine from the pickles3 Tablespoon
 Celery seed1⁄2 Teaspoon
 Chopped parsley1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Pepper1⁄4 Teaspoon
 Caraway seed1 Teaspoon

Nutrition Facts

Serving size

Calories 181 Calories from Fat 71

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 0.08 g0.41%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 492.8 mg20.5%

Total Carbohydrates 26 g8.6%

Dietary Fiber 3.5 g14.1%

Sugars 1.8 g

Protein 3 g6.4%

Vitamin A 2.9% Vitamin C 41.5%

Calcium 4.6% Iron 8.1%

*Based on a 2000 Calorie diet


1. Cut the potatoes into 1/2 inch dice. Leave the skins on because that’s where the nutrients are. Put them in a pot, cover with water, bring to a boil, lower the temperature and cook, uncovered, until tender – about 15 minutes.
2. Put the mayo, mustard, vinegar/brine, salt, pepper and seeds into a large bowl. Mix well.
3. When the potatoes are done (check with a fork), drain, and let them cool for 10 minutes or so.
4. Add the potatoes and the chopped veggies to the bowl. Mix well. Taste and adjust seasonings.
5. Cover and put in the fridge for an hour or so.

6. Serve when needed.