Jude's Perfect Potato Salad

By kimvess

Ingredients

• 2 lb. russet potatoes
• 1 tbsp. celery seeds
• 5 eggs, hard-boiled, peeled, and roughly chopped
• 2 stalks celery, finely chopped
• 1 small yellow onion, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 2 cups mayonnaise
• 2 tbsp. Dijon mustard

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

A healthy dose of celery seeds and sharp Dijon mustard add a kick to this mashed potato and egg salad from Kansas home cook Judy Swartz.

Boil potatoes in a 4-qt. saucepan of salted water; drain and chill. Peel and roughly chop potatoes; place in a large bowl. Add celery seeds, eggs, celery, onion, salt, and pepper. Using a potato masher, gently mash potatoes. Stir in mayonnaise and mustard.