Love potato salad especially with BBQ'd food, it's so good in the summer time or with a good sandwich, but it has to have mustard to give it the right flavor. :))
2 pounds potatoes (about 6 medium)
1 ½ cups of mayonnaise (I use Hellmann's)
1 tbsp. white vinegar
1 tbsp. yellow mustard
3-4 tbsp. of chicken stock or broth
Salt & pepper to taste
2 stalks of celery, finely chopped (about 1 cup)
1 medium onion, finely chopped (about ½ cup)
4 hard boiled eggs, chopped
4 sliced bacon, cooked and crumbled up (opt.)
Peel and dice 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 mayonnaise, vinegar, mustard, chicken stock and salt & pepper in a large bowl. Add potatoes, celery, onion and stir gently. Stir in eggs.
Cover and refrigerate at least 4 hours to blend flavors and chill.
***NOTE: Potatoes love to soak up all the mayonnaise, so if you noticed your salad is just a little dry when you are ready to serve, add a little more mayonnaise and chicken stock and it will restore the creaminess of your potato salad.
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