Perfect Potato SaladCelery seeds and a dollop of Dijon liven up this summer cookout mainstay.

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.

  • Serves

    8

  • Time

    2 hours 10 minutes

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.
  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.
  2. Drain the potatoes, discarding the cooking liquid, then refrigerate until cold, about 1 hour.
  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.
Recipes

Perfect Potato Salad

Celery seeds and a dollop of Dijon liven up this summer cookout mainstay.

  • Serves

    8

  • Time

    2 hours 10 minutes

Potato Salad
PHOTO: LINDA XIAO • FOOD STYLING: JASON SCHREIBER • PROP STYLING: SUMMER MOORE

By Judy Swartz


Updated on June 30, 2022

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.
  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.
  2. Drain the potatoes, discarding the cooking liquid, then refrigerate until cold, about 1 hour.
  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.

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