Pecan Celery Salad with Mayonnaise

Here is my favorite celery salad recipe, with a creamy mayonnaise and sour cream dressing, crunchy toasted pecans, sweet cranberries, and fresh parsley for a simple side dish that comes together in minutes.

This celery salad is perfect for potlucks and family gatherings because it’s easy to make ahead and actually gets better as it sits in the fridge. Plus, it’s a great way to use up that bunch of celery before it goes bad!

What Kind of Celery Should I Use?

For this salad, you’ll want to use fresh, crisp celery stalks that snap easily when you bend them – that’s how you know they’re at their best. Look for celery bunches with bright green stalks and fresh-looking leaves, avoiding any that feel rubbery or have brown spots. The inner, lighter-colored stalks tend to be more tender and less stringy than the outer ones, which is perfect for a salad where you’re eating the celery raw. Before chopping, give your celery a good rinse and consider removing any tough strings with a vegetable peeler if the stalks seem particularly fibrous.

Options for Substitutions

This simple salad is easy to customize based on what you have in your kitchen:

• Cranberries: Dried cranberries can be swapped with raisins, dried cherries, or chopped dried apricots. If you want something less sweet, try using pomegranate seeds or chopped apple instead.
• Pecans: Walnuts, almonds, or even sunflower seeds work great here. Toast them lightly for extra flavor, regardless of which nut you choose.
• Sour cream: Greek yogurt makes a good substitute for sour cream and adds a bit more protein. Use the same amount and mix it in the same way.
• Mayonnaise: You can use all sour cream or Greek yogurt instead of mayo if you prefer, but the texture will be slightly thinner. For a lighter option, try using half mayo and half Greek yogurt.
• Dijon mustard: Regular yellow mustard or whole grain mustard both work fine. Start with a bit less if using yellow mustard since it can be sharper.
• Red wine vinegar: Apple cider vinegar, white wine vinegar, or even lemon juice can replace the red wine vinegar without changing the salad too much.

Watch Out for These Mistakes While Cooking

The biggest mistake with celery salad is not slicing the celery thin enough, which can make each bite feel like you’re chewing on strings – aim for pieces about 1/4-inch thick and cut them on a slight diagonal for the best texture.

Another common error is skipping the toasting step for the pecans or leaving them in the skillet too long, so watch them closely since they can go from perfectly toasted to burnt in seconds.

Don’t dress the salad too far in advance, as the salt in the dressing will draw out moisture from the celery and make everything watery – it’s best to toss everything together about 30 minutes before serving.

If your celery seems particularly stringy, use a vegetable peeler to remove some of the tough outer fibers before slicing, which makes a huge difference in how pleasant the salad is to eat.

What to Serve With Celery Salad?

This celery salad is perfect alongside roasted chicken or turkey, especially during the holidays when you want something fresh and crunchy to balance out heavier dishes. It also works great as a side for sandwiches – think deli-style turkey or ham on rye bread for an easy lunch. If you’re grilling, this salad pairs nicely with burgers or grilled pork chops since the creamy dressing and tart cranberries cut through the richness of the meat. You could also serve it at a potluck or picnic alongside other cold salads like potato salad or coleslaw.

Storage Instructions

Refrigerate: This celery salad keeps really well in the fridge for up to 3 days in an airtight container. The celery stays nice and crunchy, and the flavors actually get better as they meld together. Just give it a quick stir before serving since the dressing might settle a bit.

Make Ahead: You can prep the celery and mix the dressing separately up to a day in advance. Keep them in separate containers in the fridge, then toss everything together about an hour before serving. This way the pecans stay extra crunchy and the celery doesn’t get too soft.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 390-440
• Protein: 4-6 g
• Fat: 30-34 g
• Carbohydrates: 32-38 g

Ingredients

For the dressing:

• 4 tbsp sour cream (I use Daisy for a clean, thick texture)
• 3 tbsp mayonnaise (I prefer Hellmann’s for the best creamy base)
• 1.5 tsp dijon mustard
• 1.5 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp pepper

For the salad mixture:

• 8 stalks celery (sliced into thin 1/4-inch crescents)
• 1/3 cup cranberries (I like Ocean Spray for consistent sweetness)
• 1/2 cup pecans (toasted and chopped into 1/2-inch pieces)
• 2 tbsp fresh parsley, chopped

For toppings (optional):

• cranberries
• pecans
• black pepper

Step 1: Toast the Pecans

• 1/2 cup pecans

Heat a dry skillet over medium heat and add the pecans, stirring frequently for 1-2 minutes until fragrant and lightly golden.

Watch carefully as nuts can burn quickly.

Transfer to a cutting board and chop into roughly 1/2-inch pieces once cooled slightly.

Set aside.

I like to toast nuts right before assembly because they stay crunchier and retain more flavor than pre-toasted versions.

Step 2: Build the Creamy Dressing Base

• 4 tbsp sour cream
• 3 tbsp mayonnaise
• 1.5 tsp dijon mustard
• 1.5 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp pepper

In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and pepper until smooth and fully combined.

The mixture should be creamy and pale with visible flecks of mustard.

Taste and adjust seasoning if needed—this is your flavor foundation.

Step 3: Combine Salad Components

• 8 stalks celery, sliced into thin 1/4-inch crescents
• 1/3 cup cranberries
• toasted pecans from Step 1
• dressing mixture from Step 2

Add the sliced celery, cranberries, and toasted pecans from Step 1 to the dressing bowl.

Using a rubber spatula or wooden spoon, gently toss everything together until the celery and cranberries are evenly coated with the creamy dressing.

The cranberries will soften slightly as they meld with the other ingredients, which is perfect.

Step 4: Finish and Serve

• 2 tbsp fresh parsley, chopped
• black pepper to taste
• assembled salad from Step 3

Transfer the salad to a serving dish and garnish with fresh chopped parsley and a light grind of black pepper.

I prefer to add the parsley just before serving so it stays vibrant green and fresh.

Toss gently once more before serving if the salad has been sitting for a few minutes.

Pecan Celery Salad with Mayonnaise

Delicious Pecan Celery Salad with Mayonnaise recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings 4 servings

Calories 415 kcal

Ingredients

  

For the dressing::

• 4 tbsp sour cream (I use Daisy for a clean, thick texture)
• 3 tbsp mayonnaise (I prefer Hellmann's for the best creamy base)
• 1.5 tsp dijon mustard
• 1.5 tsp red wine vinegar
• 1/4 tsp salt
• 1/4 tsp pepper

For the salad mixture::

• 8 stalks celery (sliced into thin 1/4-inch crescents)
• 1/3 cup cranberries (I like Ocean Spray for consistent sweetness)
• 1/2 cup pecans (toasted and chopped into 1/2-inch pieces)
• 2 tbsp fresh parsley, chopped

For toppings (optional):

• cranberries
• pecans
• black pepper

Instructions

 

• Heat a dry skillet over medium heat and add the pecans, stirring frequently for 1-2 minutes until fragrant and lightly golden. Watch carefully as nuts can burn quickly. Transfer to a cutting board and chop into roughly 1/2-inch pieces once cooled slightly. Set aside. I like to toast nuts right before assembly because they stay crunchier and retain more flavor than pre-toasted versions.
• In a medium bowl, whisk together the sour cream, mayonnaise, Dijon mustard, red wine vinegar, salt, and pepper until smooth and fully combined. The mixture should be creamy and pale with visible flecks of mustard. Taste and adjust seasoning if needed—this is your flavor foundation.
• Add the sliced celery, cranberries, and toasted pecans from Step 1 to the dressing bowl. Using a rubber spatula or wooden spoon, gently toss everything together until the celery and cranberries are evenly coated with the creamy dressing. The cranberries will soften slightly as they meld with the other ingredients, which is perfect.
• Transfer the salad to a serving dish and garnish with fresh chopped parsley and a light grind of black pepper. I prefer to add the parsley just before serving so it stays vibrant green and fresh. Toss gently once more before serving if the salad has been sitting for a few minutes.