Description
A classic potato salad that’s perfect for any gathering!
Ingredients
Scale
- 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 celery, finely chopped
- ½ cup chopped onion
- 4 hard boiled eggs, roughly chopped
Instructions
- Peel and dice the 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 mayonnaise, white vinegar, yellow mustard, chicken broth, salt, and pepper in a large bowl.
- Add cooked potatoes, celery, and onion, and stir gently.
- Stir in the hard boiled eggs, roughly chopped.
- Cover and refrigerate for at least 4 hours to blend flavors and chill.
Notes
- Adjust the seasoning to taste.
- Can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg