"The belly rules the mind."--Spanish Proverb

Creamy Red Potato Salad with Celery Seeds Recipe

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This recipe for Creamy Red Potato Salad with Celery Seeds, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Pruitt
Added: Monday, January 28, 2008


3 Lbs. Red Potatoes, unpeeled, well-scrubbed
3/4 Cup Sour Cream
3/4 Cup Mayonaisse
2 Stalks Celery, finely chopped
1 Tbsp. Celery Seed
2 Tbsp. Green Onion, finely chopped
4 Tbsp. Fresh Parsely, finely chopped
1 Tsp. Dry Mustard
1/2 Tsp. Salt
1/4 Tsp. White Pepper

Fill a large pot 3/4 full with water and bring to a boil over high heat. Add salt to taste and 3 lbs.
red potatoes. Cook until tender but slightly resistant when pierced with a fork,
25-30 minutes. Drain and let cool, then cut the unpeeled potatoes into 1-inch cubes. Place in a bowl; set aside.
Dressing: In a separate small bowl combine sour cream, mayonnaise, celery stalks, celery seeds, green onions, fresh parsley, dry mustard, salt, and white pepper. Using a large spoon mix well.
Pour dressing over potatoes and mix gently until evenly coated. Taste and adjust seasonings if you want. Transfer to a serving bowl, garnish with 1 tablespoon chopped fresh parsley and 1 tablespoon finely chopped green onion. Before serving, cover and refrigerate 1 to 2 hours to chill and blend the flavors.

Personal Notes:
Personal Notes:
One of the Pruitt Family's favorite recipes.




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