Country Potato Salad
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
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!