Busters Recipes

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 teaspoon salt
1 teaspoon celery seed
6 tablespoons sugar
1/2 teaspoon cornstarch
1/2 teaspoon ground mustard
1/4 cup heavy whipping cream
1 egg, beaten
2 tablespoons white vinegar
1/2 cup mayonnaise
4-1/2 teaspoons butter

DIRECTIONS
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-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. Yield: 10-12 servings.