Jude’s Perfect Potato Salad

Name: Jude's Perfect Potato Salad
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: serves 8
Ingredients: 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

Celery seeds and a dollop of Dijon lend this summer cookout mainstay an extra layer of vim.

By Judy Swartz | Updated Jun 30, 2022 7:02 PM

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Photography by Linda Xiao; Food Styling by Jason Schreiber; Prop Styling by Summer Moore

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

Ingredients

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

Instructions

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