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Celery Seed Potato Salad

 Celery Seed Potato Salad
From Branchville, New Jersey, field editor Grace Yaskovic shares this fresh-tasting potato salad seasoned with onion and celery seed. The mayonnaise dressing gets its sweetness from sugar and whipping cream, and its tang from mustard and sugar.
10-12 ServingsPrep: 10 min. Cook: 25 min. + chilling


  • 6 medium red potatoes
  • 4 hard-cooked eggs, diced
  • 2 celery ribs, finely chopped
  • 1 small onion, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon celery seed
  • 6 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon ground mustard
  • 1/4 cup heavy whipping cream
  • 1 egg, beaten
  • 2 tablespoons white vinegar
  • 1/2 cup mayonnaise
  • 4-1/2 teaspoons butter


  • Place potatoes in a Dutch oven and cover with water. Bring to a boil.
  • Reduce heat; cover and simmer for 20-25 minutes or until tender.
  • drain. When cool enough to handle, peel and cube potatoes. Place in
  • a large bowl. Add the hard-cooked eggs, celery, onion, salt and
  • celery seed; set aside.
  • In a small saucepan, combine the sugar, cornstarch and mustard. Stir
  • in cream, egg and vinegar until smooth. Cook and stir over medium
  • heat until mixture coats the back of a metal spoon. Cook and stir
  • 1-2 minutes longer or until thickened.
  • Remove from the heat; let stand for 20 minutes. Whisk in mayonnaise

2 of 2

Celery Seed Potato Salad (continued)

Directions (continued)

  • and butter until smooth. Cool slightly. Pour over potato mixture;
  • mix well. Cover and refrigerate for at least 6 hours. Yield: 10-12
  • servings.