Taste of Home
Celery Seed Potato Salad
TOTAL TIME: Prep: 10 min. Cook: 25 min. + chilling
YIELD: 12 servings.
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.
Ingredients
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6 medium red potatoes
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4 hard-boiled large eggs, diced
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2 celery ribs, finely chopped
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1 small onion, finely chopped
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1 teaspoon salt
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1 teaspoon celery seed
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6 tablespoons sugar
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1/2 teaspoon cornstarch
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1/2 teaspoon ground mustard
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1/4 cup heavy whipping cream
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1 egg, beaten
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2 tablespoons white vinegar
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1/2 cup mayonnaise
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4-1/2 teaspoons butter
Directions
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1.
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.
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2.
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.
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3.
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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