Pepper Jelly Potato Salad with Dijon and Celery

A little pepper jelly rounds out a tangy Dijon dressing without turning potato salad into a sweet glaze. Yellow potatoes hold their shape, celery provides crunch and scallions keep the finished salad savory. This is a chilled side dish, with the potatoes cooked and cooled before the mayonnaise dressing is added.

Jump to ingredients · Method

For the mild jelly used here, choose Grandma Jones' Traditional Pepper Jelly. Check its current label for ingredients and storage instructions. Other flavors change the character and heat of the recipe.

Yield: 6 side servings. Prep: about 20 minutes. Cook: about 15 minutes. Chill: at least one hour.

Ingredients

• 1 1/2 pounds yellow potatoes, scrubbed and cut into 3/4-inch pieces
• 1/3 cup commercially prepared mayonnaise
• 2 tablespoons Traditional Pepper Jelly
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 cup finely diced celery
• 2 scallions, thinly sliced
• 1/4 teaspoon fine salt, plus salt for the cooking water
• 1/4 teaspoon black pepper

Method

1. Cook the potatoes. Place the potatoes in a saucepan and cover with cold water by an inch. Lightly salt the water. Bring to a boil, then simmer about 10–15 minutes, until a knife enters easily but the pieces still hold together. The size of the pieces determines the time.
2. Drain and cool promptly. Drain well. Spread the potatoes in a shallow container and refrigerate promptly to cool. Do not leave a large bowl on the counter until completely cold. Keep them separate from the dressing while cooling.
3. Mix the dressing. Whisk mayonnaise, jelly, Dijon, vinegar, salt and pepper in a bowl. Stir the jelly smooth first rather than heating the mayonnaise. Taste a small spoonful and keep the dressing tangy; you can adjust the finished salad after chilling.
4. Fold and chill. When the potatoes are cold, fold in the dressing, celery and scallions without crushing the potatoes. Cover and chill for at least an hour. Stir gently before serving and add a little salt or vinegar if needed.

Get the texture right

The salad seems watery

Drain the potatoes thoroughly and cool them before dressing. Do not add extra vinegar automatically; the potatoes should carry a thin coating rather than sit in liquid.

The potatoes fall apart

Check them early and use evenly cut pieces. Floury baking potatoes give a softer result; yellow or red potatoes are a better choice when you want distinct cubes.

Make it ahead

Prepare the salad the day before and keep it cold. Recheck seasoning just before serving, since the potatoes absorb some dressing. Do not add extra jelly simply to loosen a dry salad; a small spoonful of mayonnaise is a more direct adjustment.

Serve it with

Serve alongside sandwiches or grilled food. For another cold side with a different texture, try our pepper jelly coleslaw. Follow the separate pepper jelly coleslaw for that preparation.

Storage and ingredient checks

Keep perishable prepared food at 40°F or below when not serving. Refrigerate promptly in shallow containers within two hours, or one hour above 90°F. Use refrigerated leftovers within three to four days, or sooner if an ingredient's remaining storage window is shorter. Mixing older ingredients does not restart their storage clock.

Commercial mayonnaise commonly contains egg and Dijon commonly contains mustard. Check the actual labels, including the jelly, before serving to anyone with dietary restrictions.

Storage references: FoodSafety.gov cold-storage chart and safe chilling guidance. Cooking and cooling times are estimates; follow package directions where applicable.

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