Ingredients
2 lb. russet potatoes
1 tbsp. celery seeds
5 eggs, hard-boiled, peeled, and roughly chopped
2 stalks celery, finely chopped
1 small yellow onion, finely chopped
Kosher salt and freshly ground black pepper, to taste
2 cups mayonnaise
2 tbsp. Dijon mustard
Preparation
Boil potatoes in a 4-qt. saucepan of salted water; drain and chill. Peel and roughly chop potatoes; place in a large bowl. Add celery seeds, eggs, celery, onion, salt, and pepper. Using a potato masher, gently mash potatoes. Stir in mayonnaise and mustard.
Notes: I don’t use as many eggs as the recipe calls for. Mix mayo and mustard separately, then add to potato mixture to desired consistency. I also peel and quarter my potatoes before boiling so they will cook a little faster.
