Celery Seed Potato Salad

A 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.

Yield

10 to 12 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 granulated (white) 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 to 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 to 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.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 25 minutes
Stand Time: 20 minutes
Chill Time: 6 hours

Nutritional Information

Amount per serving: unavailable

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