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. This recipe first appeared in our August/September 2013 Heartland issue, alongside writer and editor Kerri Conan’s story, “Salad Social.”

Yield: serves 8
Time: 2 hours 10 minutes


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


  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 eggs, celery, onion, and celery seeds. Season lightly 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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Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore

With all due respect to mayo, we have a few other dressing ideas.