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Celery Seed Potato Salad

By: Grace Yaskovic

"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."

Rate/Review | Read Reviews (8)

Prep Time:
10 Min

Cook Time:
25 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

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

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.