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 2 pounds of yukon gold potatoes into cubes and place them in a large pot of water.
- Boil the potatoes for about 20 minutes or until fork tender, taking care to not overcook them.
- In a large bowl, mix together 1 ½ cups mayonnaise, 1 Tablespoon white vinegar, 1 Tablespoon yellow mustard, 3-4 Tablespoons of chicken broth, 1 teaspoon salt, and ¼ teaspoon pepper.
- Add the cooked potatoes, 2 stalks of finely chopped celery, and ½ cup chopped onion to the bowl and stir gently.
- Fold in 4 roughly chopped hard-boiled eggs into the mixture.
- Cover and refrigerate for at least 4 hours to blend flavors and chill.
Last Step:
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For extra flavor, let the salad chill overnight before serving.
Feel free to adjust the ingredients according to your taste preferences.
Add a sprinkle of paprika or fresh herbs for garnish before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg