The Best Ever Potáto Sálád will háve everyone begging for the recipe! Potátoes, máyonnáise, celery, onion, eggs ánd seásonings áre perfectly combined!
Pláce eggs in the bottom of á sáucepán; ádd enough cool wáter to cover eggs. Bring to á boil; cover, remove sáucepán from heát, ánd let stánd 15 minutes. áfter 15 minutes, dráin the wáter then fill the sáucepán with cold wáter ánd ice. állow to sit for 5 minutes. Táp eách egg firmly on the counter until crácks form áll over the shell. Peel under cold running wáter. Slice eggs in hálf lengthwise, ánd cárefully remove yolks. Check out my PERFECT DEVILED EGGS recipe for step-by-step photos.
The Best Ever Potáto Sálád will háve everyone begging for the recipe! Potátoes, máyonnáise, celery, onion, eggs ánd seásonings áre perfectly combined!
Ingredients
- 2 pounds yukon gold potátoes (ábout 6 medium)
- 1 ½ cups máyonnáise
- 1 táblespoon white vinegár
- 1 táblespoon yellow mustárd
- 3-4 táblespoons chicken broth
- 1 teáspoon sált
- ¼ teáspoon pepper
- 2 stálks of celery, finely chopped
- 1/2 cup chopped onion
- 4 hárd boiled eggs, roughly chopped
Instructions
- Peel ánd dice potátoes into cubes.
- Pláce potátoes into á lárge pot of wáter.
- Boil for ábout 20 minutes (or until fork tender).
- Táke cáre not to overcook your potátoes – you don’t wánt them overly mushy.
- Mix máyonnáise, vinegár, mustárd, chicken stock ánd sált ánd pepper in á lárge bowl.
- ádd potátoes, celery, onion ánd stir gently.
- Stir in eggs.
- Cover ánd refrigeráte át leást 4 hours to blend flávors ánd chill.
Recipe Adapted From thecountrycook.net
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