My Favorite Potato Salad

 I’m not sure how I haven’t posted this here yet. It’s legit my FAVORITE potato salad! It’s not too mustard-y and I’m often asked to make it for potlucks/get togethers/etc. It truly is a summer staple too. Yes I went there. I know it’s a few months away yet but I’m dreaming of warmer weather and sunshine and camping!!! 

This is so well loved that I drove to TN for my best friends oldest daughters graduation and made this for her because she too LOVES it! I mean it’s not the only reason I went to see them! My Bug graduated! That makes me a proud bonus mom! It would also be a lie if I said I didn’t take every opportunity to see my bestie and her girls!

Ok, ok! Get on with it already! Right?!? Yeah yeah I hear ya!!

Mary’s Potato Salad

Ingredients

• 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 of celery, finely chopped
• ½ cup chopped onion
• 4 hard boiled eggs, roughly chopped

Instructions

• 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 and pepper in a large bowl.
• Add potatoes, celery, onion and stir gently.
• Stir in chopped eggs.
  
• Cover and refrigerate at least 4 hours to blend flavors and chill.