This Secret Ingredient Takes Your Potato Salad to the Next Level – Here’s the Recipe

With barbecue season in full swing, the beloved potato salad is back on the menu.

Creamy, tangy, and versatile, it’s the side dish that never goes out of style. But even the most loyal fans of this classic may not know the secret to making it even better.

Green celery.

Often overlooked, this crisp green stalk is the secret weapon that gives your potato salad a fresh lift and an aromatic bite, making it far more than just a filler side. It adds a crunchy contrast to tender potatoes and blends beautifully with pickles, ham, and homemade mayo.

Here’s how to make this subtly elevated version of potato salad that’s sure to steal the show at your next cookout.

Recipe

Serves: 4

For the salad:

• 2 kg waxy potatoes
• 2 stalks of green celery
• 1 white onion
• 1 large jar of pickled gherkins (approx. 600 g)
• 75 g diced ham or bacon (or smoked tofu for vegetarians)
• 2 tsp beef broth powder
• 2 pots fresh cress
• Salt and pepper to taste

For the homemade mayonnaise:

• 1 egg
• 100 ml sunflower oil
• 4 garlic cloves
• 1 tsp mustard

Preparation

1. Cook the Potatoes
   Boil the unpeeled potatoes in salted water until tender. Let them cool completely, then peel and cut into bite-sized chunks.
2. Prep the Veggies
   Peel and finely chop the onion. Peel and slice the celery into 0.5 cm pieces. Chop the gherkins and reserve the brine—it’s essential for that zippy tang.
3. Fry the Bacon
   In a pan, fry the diced bacon or smoked tofu until crisp. Set aside.
4. Assemble the Base
   In a large bowl or pot, combine the chopped potatoes, onions, gherkins, bacon, and about 200 ml water mixed with 2 tsp beef broth. Add a few tablespoons of the reserved gherkin brine for that sharp, vinegary kick.
5. Make the Garlic Mayo
   In a tall mixing container, add the egg, mustard, sunflower oil, and peeled garlic cloves. Place your immersion blender at the bottom of the container, blend for a few seconds, then slowly lift it up. Watch as the mayo magically forms.
6. Mix the Salad
   Add the mayonnaise to the potato mixture and stir gently to coat everything evenly. Now, fold in the celery and top with snipped cress.
7. Season and Rest
   Add salt and pepper to taste, then let the salad sit for at least 30 minutes—longer if possible. The flavors deepen beautifully over time.

So next time you’re prepping for a barbecue, skip the standard recipe and give your potato salad a fresh twist with this secret ingredient.