Ingredients for Country Potato Salad
- Yukon Gold Potatoes
- 1 cup mayonnaise
- White Vinegar
- Yellow Mustard
- 1/4 cup chicken stock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup chopped celery
- 1/2 cup chopped red onion
- Hard Boiled Eggs
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How to Make Country Potato Salad
- Peel and dice 2 pounds of potatoes into 1-inch cubes.
- Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt.
- Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until potatoes are tender but not mushy. Drain well.
- While potatoes cook, prepare the dressing: In a large bowl, whisk together 1 cup mayonnaise, 1/4 cup apple cider vinegar, 2 tablespoons Dijon mustard, 1/4 cup chicken stock, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Hard-boil 6 large eggs: Place eggs in a medium saucepan and cover with cold water. Bring to a rolling boil over high heat. Immediately remove from heat, cover, and let sit for 15 minutes. Drain hot water and rinse eggs under cold water until cool. Peel and chop the eggs.
- Add the cooked potatoes, 1 cup chopped celery, and 1/2 cup chopped red onion to the dressing. Gently stir to combine.
- Stir in the chopped hard-boiled eggs.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the salad to chill completely. Add more mayonnaise and/or chicken stock before serving if desired to reach your preferred consistency.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
15g
Fat
12g
Carbs
9g
