THE BEST EVER POTATO SALAD
The Best Ever Potato Salad will have everyone begging for the recipe! Potatoes, mayonnaise, celery, onion, eggs and seasonings are perfectly combined!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 2 pounds yukon gold potatoes (about 6 medium)
- 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 of celery, finely chopped
- 1/2 cup chopped onion
- 4 hard boiled eggs, roughly chopped
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.
Mix mayonnaise, vinegar, mustard, chicken stock and salt and pepper in a large bowl.
Add potatoes, celery, onion and stir gently.
Stir in eggs.
Cover and refrigerate at least 4 hours to blend flavors and chill.
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.
Calories: 397kcal | Carbohydrates: 16g | Protein: 6g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 650mg | Potassium: 553mg | Fiber: 3g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 14.4mg | Calcium: 56mg | Iron: 4.1mg