Mine calls for 1.5 tablespoons mustard seed and 1 tablespoon celery seed. I also add 1-2 tablespoons sugar and cut down the salt. Adjust according to your tastes. I think I also use less mayo; seems too gloopy with 3/4 cup. Red or yukon potatoes would be yummy.

This is a favorite recipe that my Mother-In-Law started making over 40 years ago. It has been guarded and handed down to her children and grand-children. Even people who say they don't like potato salad like this one. We sometimes add a little diced celery for crunch.

Same! I think my mother found it in a magazine or newspaper. Over 40 years of family tradition. It's in our family cookbook. We send each other pic's when we make with the tag - "it's a good batch!".

We got this recipe from Gourmet 1994 (May, I think) from a reader submission who said this came from Good Housekeeping (or something like that). We love it and so does everyone who eats it--even if they generally don't like potato salad. I start with less mayonnaise and add more as needed. I also cut all of the hard-boiled eggs in to the salad before the mayo. Chopped green onions and some paprika are the garnish.