Ingredients for Tangy Potato Salad
- 2 1/2 lbs red potatoes, peeled and cubed
- 1/2 cup chopped red onion
- 6 hard-cooked eggs, chopped
- 1/2 cup dill pickle relish
- 1/4 cup chopped fresh parsley
- 1/4 cup warm chicken broth
- 1 1/4 cups mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 plum tomatoes, halved
- 6 slices bacon, cooked crisp and crumbled
- 1 cup chopped celery
- 1 tablespoon white vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon dry mustard
- 1/4 cup sliced ripe olives (optional)
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How to Make Tangy Potato Salad
- Place cubed potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat.
- Reduce heat and simmer for 15-20 minutes, or until potatoes are easily pierced with a fork.
- Drain potatoes and rinse with cold water to stop the cooking process. Set aside to cool slightly.
- While potatoes cool, hard-boil the eggs. Once cooled, peel and chop the eggs.
- In a large bowl, combine the cooled potatoes, red onion, chopped eggs, dill pickle relish, and parsley.
- In a separate bowl, whisk together the warm chicken broth, mayonnaise, salt, pepper, and garlic powder until smooth.
- Pour the dressing over the potato mixture and gently toss to combine.
- Cover the bowl and refrigerate for at least 2 hours, or preferably longer, to allow the flavors to meld.
- Just before serving, gently stir in the halved tomatoes and crumbled bacon.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
19g
Fat
9g
Carbs
13g
