Perfect Potato Salad

Name: Perfect Potato Salad
Prep time: PT0D0H0M
Cook time: PT0D2H10M
Total time: PT0D2H10M
Yield: 8
Ingredients: 2 lb. russet potatoes; Kosher salt; 1 Tbsp. celery seeds; 5 large eggs, hard-boiled, peeled, and coarsely chopped; 2 celery stalks, finely chopped; 1 small yellow onion, finely chopped; Freshly ground black pepper; 2 Tbsp. mayonnaise; 2 Tbsp. Dijon mustard

Celery seeds and a dollop of Dijon liven up this summer cookout mainstay.

Serves
8
Time
2 hours 10 minutes

PHOTO: LINDA XIAO • FOOD STYLING: JASON SCHREIBER • PROP STYLING: SUMMER MOORE

By Judy Swartz

Updated on June 30, 2022

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.

Featured in “Salad Social” by Kerri Conan.

Ingredients

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

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Instructions

Step 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.

Step 2

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

Step 3

Peel and coarsely chop the cooled potatoes, then transfer to a large bowl. Add the celery seeds, eggs, celery, and onion. Season to taste 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.

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 celery seeds, eggs, celery, and onion. Season to taste 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.