For me, this potato salad spells summer. My mother has some serious potato salad juju, and for years I've been trying to make it exactly right. I figured out the two key things — the combo of celery and celery seed plus the right potato to egg ratio — and then added a twist of my own, using scallions instead of onions. Also, Hellman's mayonnaise is a must, here. There is no substitution.
- 1 ½ pounds Yukon Gold potatoes
- 2 large eggs
- 4 stalks celery, finely chopped or put in food processor
- 3 chopped scallions, cut into thin rounds
- 1 heaping cup Hellman's mayonnaise
- 2 tablespoons spicy yellow mustard
- ¼ teaspoon celery seed
- ½ teaspoon pepper
- 1 teaspoon kosher salt
Boil the potatoes, skin on, for 25 minutes. Add in the whole eggs (shell on) for the last 10 minutes. Drain and put in a bowl and let cool in the fridge.
Pull the potatoes and eggs out of fridge and dice the potatoes into ¼-inch cubes and finely chop the eggs (both whites and yolks). Place in a bowl and combine with the remaining ingredients. Cover and let cool in the fridge for an hour before serving.