celery seed potato salad

Amstad Produce, Inc.


		Celery Seed Potato Salad

Ingredients

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

Place potatoes in pan 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 cooked eggs, celery, onion, salt and celery seed; set aside.

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.

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.

10-12 servings