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A picnic favorite - potato salad with celery seed - perfect with any grilled meat for a great Summer meal. This recipe can be easily doubled or tripled for a party.


  • 4 lbs. Russet potatoes
  • 1 medium yellow onion, diced fine, or 1 bunch green onions, ends removed and thinly sliced
  • 3 celery ribs, diced fine–peel the celery for a lighter flavor
  • 5 hard boiled eggs, peeled and diced

Dressing:

  • 2 Cups low-fat mayonnaise
  • 3/4 tsp. REGULAR MUSTARD POWDER
  • 1 tsp. WHOLE CELERY SEED
  • 1 tsp. GARLIC GRANULES
  • 1 tsp. WHITE ONION POWDER
  • 2 TB. sugar
  • 3/4 tsp. salt
  • 3/4 tsp. BLACK PEPPER, SHAKER GRIND
  • 1 tsp. vinegar
  • 1/2--3/4 Cup milk, to thin

Bring a large pot with at least 2 quarts of water to a boil over high heat. This will take 10-15 minutes with a cover on. Wash potatoes, cut in half, and add to the pot - remove the cover. Cook with the skins on. The potatoes are done when easily pierced with a fork, which takes 10-15 minutes. Drain, rinse and return to the pan for 5 minutes to dry (with the cover on), then let cool for 20 minutes. When cool enough to handle, peel the skins off. Coarsely chop the potatoes. Add onions, celery and eggs. In a separate bowl, mix all of the ingredients for the dressing except the milk. After seasonings are thoroughly mixed in, slowly add the milk while whisking until the dressing is pourable. Start with 1/2 Cup of milk, then add a bit more if the dressing is too thick to pour. Add to the potatoes and mix well. Chill for at least one hour, giving the flavors time to develop. Serve chilled.

Serves: 6-8.
Prep. time: 15 minutes.
Cooking time: 15 minutes.

Description
Price
Qty
Mustard Powder Regular 1.9 oz. 1/2 cup jar
$4.35
Celery Seed Whole 1.9 oz. 1/2 cup jar
$4.55
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
$6.29
Onions White Powder 2.4 oz. 1/2 cup jar
$5.35
Black Pepper Shaker Grind 2.1 oz. 1/2 cup jar
$5.69


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