Recipes
Perfect Potato Salad
Celery seeds and a dollop of Dijon liven up this summer cookout mainstay.
- Serves
8
- Time
2 hours 10 minutes
A healthy dose of celery seeds and sharp Dijon mustard add kick to this perfect potato salad recipe from Kansas home cook Judy Swartz. A sprinkling of chopped hard-boiled eggs takes the summer cookout classic over the edge.
Featured in “Salad Social” by Kerri Conan.
Ingredients
- 2 lb. russet potatoes
- Kosher salt
- 1 Tbsp. celery seeds
- 5 large eggs, hard-boiled, peeled, and coarsely chopped
- 2 celery stalks, finely chopped
- 1 small yellow onion, finely chopped
- Freshly ground black pepper
- 2 Tbsp. mayonnaise
- 2 Tbsp. Dijon mustard
Instructions
Step 1
To a large pot, add the potatoes and enough generously salted cold water to cover by 2 inches. Bring to a boil over medium-high heat and cook until the potatoes are tender when poked with a thin knife, 35–40 minutes.
Step 2
Drain the potatoes, discarding the cooking liquid, then refrigerate until cold, about 1 hour.
Step 3
Peel and coarsely chop the cooled potatoes, then transfer to a large bowl. Add the celery seeds, eggs, celery, and onion. Season to taste with salt and black pepper, then, using a potato masher, gently mash to combine. Stir in the mayonnaise and mustard, season to taste with more salt and black pepper, and serve.
- To a large pot, add the potatoes and enough generously salted cold water to cover by 2 inches. Bring to a boil over medium-high heat and cook until the potatoes are tender when poked with a thin knife, 35–40 minutes.
- Drain the potatoes, discarding the cooking liquid, then refrigerate until cold, about 1 hour.
- Peel and coarsely chop the cooled potatoes, then transfer to a large bowl. Add the celery seeds, eggs, celery, and onion. Season to taste with salt and black pepper, then, using a potato masher, gently mash to combine. Stir in the mayonnaise and mustard, season to taste with more salt and black pepper, and serve.
Keep Reading
Continue to Next Story