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Celery Seed Potato Salad


GRACE YASKOVIC • Lake Hiawatha, New Jersey
This fresh-tasting potato salad is seasoned with onion
and celery seed. The mayonnaise dressing gets its
sweetness from sugar and whipping cream, and the
tang is from mustard and vinegar.

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Rate this recipe 4/5 (3 Votes)


  • 6 medium red potatoes
  • 4 hard-cooked eggs, diced
  • 2 celery ribs, finely chopped
  • 1 small onion, finely chopped
  • 1 teaspoon each salt and celery seed
  • 6 tablespoons sugar
  • 1/2 teaspoon each cornstarch and ground mustard
  • 1/4 cup heavy whipping cream
  • 1 egg, beaten
  • 2 tablespoons white vinegar
  • 1/2 cup mayonnaise
  • 4-1/2 teaspoons butter


Servings 10


Step 1

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 hardcooked eggs, celery, onion, salt and celery seed; set aside.

2. 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.

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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