Best Celery Seed Potato Salad Recipes

Celery Seed Potato Salad image

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 10-12 servings.

Number Of Ingredients 14

Steps:

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hard-boiled eggs, celery, onion, salt and celery seed; set aside., In a small saucepan, combine the sugar, cornstarch and mustard. Stir in cream, beaten egg and vinegar until smooth. Cook and stir over medium heat until mixture coats the back of a metal spoon. Cook and stir 1-2 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.

Nutrition Facts :

Celery Seed Potato Salad Recipe - (4/5) image

Provided by flour_arrangements

Number Of Ingredients 12

6 medium red potatoes
4 hard-cooked eggs, diced
2 celery ribs, finely chopped
1 small onion, finely chopped
1 teaspoon each salt and celery seed
6 tablespoons sugar
1/2 teaspoon each cornstarch and ground mustard
1/4 cup heavy whipping cream
1 egg, beaten
2 tablespoons white vinegar
1/2 cup mayonnaise
4-1/2 teaspoons butter

Steps:

1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Drain. When cool enough to handle, peel and cube potatoes. Place in a large bowl. Add the hardcooked eggs, celery, onion, salt and celery seed; set aside. 2. 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 1-2 minutes longer or until thickened. 3. 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.

Red Potato Salad With Celery Seed image

Provided by ratherbeswimmin

Categories < 60 Mins

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 lbs medium red potatoes
3/4 cup sour cream
3/4 cup mayonnaise
2 stalks celery, finely diced
1 tablespoon celery seed
2 tablespoons chopped fresh chives
1 teaspoon dry mustard
1/4 cup chopped fresh parsley
salt
fresh ground white pepper
1 tablespoon chopped fresh parsley
1 tablespoon finely chopped fresh chives

Steps:

In a big pot, combine the potatoes and water to cover generously; bring to a boil; cook until tender but slightly resistant when pierced with a fork, about 30 minutes.
Drain and cool, but do not peel.
When cool, cut into 1 ½ inch pieces and place in a bowl.
Make the dressing: in a small bowl, whisk the sour cream, mayo, celery, celery seeds, chives, mustard, parsley, and salt/pepper to taste together; mix well.
Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust.
Cover and refrigerate 1-2 hours.
Transfer to a serving bowl and garnish with parsley and chives; serve cold.

Nutrition Facts : Calories 349.8, Fat 16.6, SaturatedFat 5.3, Cholesterol 20.3, Sodium 251.9, Carbohydrate 45.6, Fiber 4.4, Sugar 4.5, Protein 6