Potato Salad with Celery, Pickles, and Vinaigrette

This light and zesty potato salad with celery, pickles, capers, vinaigrette and fresh dill has the perfect balance of flavors and that satisfying crunch. Tangy, delicious, and easy to make, it’s perfect for any time of year. Whip it up for BBQs, potlucks, or any weekend gathering, and it will become the crowd favorite. Best of all, it’s light on calories, so you can enjoy every bite!

Why You’ll Love This Light & Zesty Potato Salad with Celery, Pickles, and Vinaigrette

• Plant-Based: This recipe does not contain dairy or eggs. It is plant-based, which makes it suitable for vegans, vegetarians, and those looking to reduce their animal product consumption.
• Naturally Gluten-Free: With simple, whole ingredients like potatoes, fresh veggies, and herbs, this potato salad is naturally gluten-free—no need to worry about hidden gluten in your side dishes!
• Diet-Friendly: If you’re watching your calories or looking for a lighter option, this salad is made with a tangy vinegar-based dressing instead of a creamy mayo or sour cream base. It’s rich in flavor without the heaviness, making it a great choice for those trying to eat lighter.
• Wholesome Ingredients: From crunchy celery to briny capers and fresh dill, every ingredient adds flavor and nutrition. Plus, potatoes are a fantastic source of complex carbs, providing long-lasting energy.

4 Tips for Beginners: Making the Best Potato Salad with Celery, Pickles, and Vinaigrette.

If you’re new to cooking or new to making potato salad, here are a few tips to make the process easier:

1. Don’t Rush the Boil: Make sure the potatoes are fully cooked before cooling. You can test them by poking a toothpick or knife in—if it slides through easily, they’re ready!
2. Peel or Leave the Skin On: If you like rustic, textured salads, leave the skin on. It’s a great source of fiber. Otherwise, feel free to peel them for a smoother texture.
3. Chill the Salad: Letting the salad rest in the fridge allows all the flavors to blend. It’s also easier to serve cold, especially during warm months or at picnics.
4. Adjust the Acidity: If you love a tangy salad, add a little extra vinegar or lemon juice to taste. It’s best to taste after it has rested for a couple of hours, then adjust the seasoning.

Optional Add-ins:

• Bacon – For a savory crunch.
• Hard-Boiled Eggs – For extra protein and richness.
• Shallots – For a mild, sweet onion flavor.
• Garlic – For an extra flavor.
• Mustard – For a tangy, zesty twist.

To reduce the sodium content in your potato salad, there are a few things you can do:

Pickles: Look for low-sodium pickles, or you could even make your quick pickles with just vinegar and a few spices (like dill, mustard seeds, or peppercorns) to avoid the brine that’s typically high in sodium. Or, you could rinse the pickles to remove excess salt.

Capers: You can find low-sodium capers, or you could rinse regular capers thoroughly to remove excess salt.

Are Pickles Gluten-Free?

Yes, most pickles are gluten-free, made from cucumbers, water, vinegar, garlic, salt, and dill. However, always check the label, especially for flavored varieties, as some may contain gluten from ingredients like malt vinegar or wheat-based seasonings.

Are Capers Gluten-Free?

Yes, most capers are gluten-free and are typically packed in water, salt, and sometimes oil. However, cross-contamination can occur, so it’s always best to check the label.

Why This Potato Salad with Celery, Pickles, and Vinaigrette is Perfect for Your Diet

This potato salad is a great example of how plant-based meals can be both flavorful and satisfying. With healthy fats from extra virgin olive oil, fiber from the potatoes and celery, and the tang of apple cider vinegar, it’s a light yet hearty dish. Plus, it’s perfect for those looking to maintain a balanced diet while avoiding processed ingredients.

Better With Resting:

One of the best parts about this potato salad is that it tastes better as it rests. The longer it sits in the fridge, the more the flavors have time to develop and meld together. A minimum of 2 hours is recommended, but if you can make it a day ahead, you’re in for a treat. It’s the dish you can prep in advance and have ready for serving when you need it.

Storing Potato Salad with Celery, Pickles, and Vinaigrette

Leftovers? No problem! This salad stores beautifully in the fridge for 4 – 5 days. Just cover it tightly with plastic wrap or store it in an airtight container to keep it fresh.

Delicious Gluten-Free Mains to Complement Potato Salad

Gluten Free Extra Crispy Fried Fish

Ultimate Moroccan-Inspired Grain-Free Veggie Patties

Stuffed Pork Tenderloin with Spinach and Goat Cheese

Gluten-Free Southern Fried Chicken

Parmesan Crusted Halibut

Final Thoughts:

This wholesome potato salad is brilliant for those looking to enjoy a lighter, plant-based version of the classic dish. It’s perfect for BBQs, potlucks, picnics, or as a side to various main courses. With its naturally gluten-free ingredients and fresh flavors, it’s a dish that fits into most diets without sacrificing taste. Whether you’re a beginner in the kitchen or an experienced cook, this salad recipe is easy to follow, nutritious, and delicious.

So, next time you plan a meal, try making this wholesome potato salad—it’s the perfect side that’s satisfying, flavorful, and better with time! This plant-based dish is about to become your go-to!