Description
A classic potato salad that is refreshing and creamy, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds yukon gold potatoes
- 1 ½ cups mayonnaise
- 1 Tablespoon white vinegar
- 1 Tablespoon yellow mustard
- 3–4 Tablespoons chicken broth
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 stalks celery, finely chopped
- ½ cup chopped onion
- 4 hard boiled eggs, roughly chopped
Instructions
- Peel and dice 2 pounds yukon gold potatoes into cubes. Place potatoes into a large pot of water.
- Boil for about 20 minutes (or until fork tender). Take care not to overcook your potatoes – you don’t want them overly mushy.
- Mix together 1 ½ cups mayonnaise, 1 Tablespoon white vinegar, 1 Tablespoon yellow mustard, 3-4 Tablespoons chicken broth, 1 teaspoon salt and ¼ teaspoon pepper in a large bowl.
- Add cooked potatoes, 2 stalks celery, finely chopped, ½ cup chopped onion and stir gently.
- Stir in 4 hard boiled eggs, roughly chopped.
- Cover and refrigerate at least 4 hours to blend flavors and chill.
Notes
- For best results, let the salad chill for a few hours before serving to allow the flavors to meld.
- This dish is great for barbecues and potlucks.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg