Country Potato Salad
Ingredients:
2 pounds
Yukon Gold potatoes (about 6 medium)
1 ½ cups
of mayonnaise (no Miracle Whip please)
1
tablespoon white vinegar
1
tablespoon yellow mustard
3-4
tablespoons of chicken stock or broth
1
teaspoon salt
¼ teaspoon
pepper
2 stalks
of celery, finely chopped (about 1 cup)
1 medium
onion, finely chopped (about ½ cup)
4 hard
boiled eggs, chopped
Directions:
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.
Cook’s Note: 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.
How do
you make the perfect hard boiled egg? Put eggs
in a medium pot. Cover with cool water. Place on burner over high heat. Bring
to a boil then take pot off of heat and cover with lid. Set timer for 15 minutes.
Dump water out of pot and rinse with cool water. You will have perfectly
hard boiled eggs and no green rings!
Enjoy!