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.
Celery Seed Potato Salad
Celery Seed Potato Salad
Prep Time
10 min
Cook Time
25 min
Yield
12 servings
Ingredients
- 6 medium red potatoes
- 4 hard-boiled large 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
Directions
- 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-boiled eggs, celery, onion, salt and celery seed; set aside.
- In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, beaten 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 and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.
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