Potato Salad

5 from 1 vote

There are few dishes as universally beloved and versatile as potato salad. Whether it graces the table at a summer picnic, a backyard barbecue, or a festive holiday gathering, potato salad has earned its place as a cherished comfort food that transcends generations and cultures. In this ode to the humble yet mighty potato salad, we'll explore its rich history, celebrate its endless variations, and delve into what makes it a perennial favorite on menus worldwide.

Prep Time15

Cook Time10

Boiling Potatoes & Eggs20

Total Time45

Course: Appetizer, Comfort Food, Side Dish

Cuisine: American

Servings:

Author: Matt Price

Equipment

1 Boiling Pot
1 Mixing Bowl

Ingredients

2 quarts chicken stock low sodium
3-5 eggs

Produce

2 diced shallots
¼ cup diced chives
½ cup diced celery

Vegetables

3 lbs Russet Potatoes

Seasonings/Sauces

½ cup sweet relish
1 cup mayo
1 tablespoon yellow mustard
1 tablespoon dijon mustard
1-2 teaspoon worcestershire sauce
2 tbsps white sugar more to taste
AP Seasoning
Garlic and Herb Seasoning
old bay
smoked paprika
Chicken Bouillon Powder
1-2 tbsps chicken bouillon

Instructions

Start off by chopping peeling, and cleaning your potatoes, if you want to keep the skin on, just be sure to give them an extra good wash.
Add them to a pot with low-sodium chicken broth and chicken bouillon for added flavor and sodium.
While the potatoes are cooking, dice your veggies. Today we are using celery and shallot.
Next, combine all wet ingredients and then fold in your veggies. Season to taste. A pinch of sugar is encouraged to balance flavors but if you’re totally against anything sweet in your potato salad then you can skip it.
Dice your boiled eggs and add those to your dressing.
Next, fold in the potatoes and mix to combine - ensuring everything is evenly distributed.
Give it one final taste test and plate it up with some dice chives and paprika or old bay on top.

Nutrition