Country Potato Salad

Submitted by Air Force Mama

"Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad."

 

• Ready In: 45mins
• Ingredients: 10
• Yields: 1/2 cup
• Serves: 10

ingredients

• 2 lbs yukon gold potatoes (about 6 medium)
• 1 1⁄2 cups mayonnaise (no Miracle Whip please)
• 1 tablespoon white vinegar
• 1 tablespoon yellow mustard
• 3 -4 tablespoons chicken stock or 3 -4 tablespoons broth
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 stalks celery, finely chopped (about 1 cup)
• 1 medium onion, finely chopped (about 1/2 cup)
• 4 hard-boiled eggs, chopped

directions

1. Peel and dice 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.
2. Mix mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl.
3. Add potatoes, celery, onion and stir gently.
4. Stir in eggs.
5. Cover and refrigerate at least 4 hours to blend flavors and chill.
6. How do you make the perfect hard boiled egg?
7. Put eggs in a medium pot.
8. Cover with cool water.
9. Place on burner over high heat.
10. Bring to a boil then take pot off of heat and cover with lid.
11. Set timer for 15 minutes.
12. Dump water out of pot and rinse with cool water.
13. You will have perfectly hard boiled eggs and no green rings!

Reviews

[Susie D]

I thought this recipe produced a really nice classic potato salad. The dressing amounts were spot on and made the perfect amount for a good salad; not too sloppy nor too dry. After the potato salad chilled though I did miss the pickle relish and pimentos so stirred both in. Both are simply family preferences. Thank you for sharing the recipe!