Famous Potato Salad

A creamy and smooth classic salad

Servings: 8

Cooking / Baking Temperature:  80 .C

Serving Temperature: 0 to 5 .C

Cooking Time:  15 minute

Prep Time: 5 minute

Total Time: 20 minute

INGREDIENTS

2 pounds yukon gold potatoes (about 6 medium)

1 ½ cups of mayonnaise

1 tablespoon white vinegar

1 tablespoon yellow mustard

4 tablespoons of chicken stock or milk

1 teaspoon salt

¼ teaspoon pepper

2-3 stalks of celery, finely chopped (about 1 cup)

1 medium onion, finely chopped (about ½ cup)

4 hard boiled eggs, chopped

              

PREPARATION

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, and onion and stir gently. Stir in eggs. Cover and refrigerate at least 4 hours to blend flavors and chill.