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, 1/2 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.
Video
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
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, just add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.