Kitchen Sink Potato Salad |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe I adapted from Penzey's. The original recipe also included chopped celery, bell pepper, green olives and black olives, but my family won't touch any of that, so I leave it out. Ingredients:
2 lbs potatoes, peeled and cut into cubes |
2 (14 ounce) cans chicken broth |
1/4 cup minced red onion |
2 green onions, sliced |
2 hard-boiled eggs, chopped |
1/4 cup pickle relish |
2 slices bacon, cooked and crumbled |
1 1/2 tablespoons dijon mustard |
1 1/2 teaspoons lemon juice |
1/4 teaspoon sugar |
1/4 cup olive oil |
2 tablespoons mayonnaise |
1/2 teaspoon mustard powder |
1/4 teaspoon whole celery seed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
2. In a separate bowl, whisk together the dressing ingredients.
3. Add the dressing to the potatoes and gently toss to coat.
4. Add the remaining ingredients and gently stir to combine.
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