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Ingredients
| red potatoes: 6 |
| eggs: 4 (hard cooked//diced) |
| celery: 2 stalks (finely chopped) |
| onions: 1 (finely chopped) |
| salt: 1 tsp |
| celery seed: 1 tsp |
| granulated sugar: 6 Tbl |
| cornstarch: 1/2 tsp |
| ground mustard: 1/2 tsp |
| heavy whipping cream (fluid): 1/4 cup |
| eggs: 1 (beaten) |
| distilled vinegar: 2 Tbl |
| regular mayonnaise: 1/2 cup |
| salted butter: 4 1/2 tsp |
Celery Seed Potato Salad
Credit: AllRecipes
User rating:
"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."
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Prep Time
10 min -
Cook Time
25 min -
Servings
10 serving(s)
Tags
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-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 and butter until smooth. Cool slightly. Pour over potato mixture; mix well. Cover and refrigerate for at least 6 hours.