Potato Salad
Author: Kelly Donlea
Tired of the same old mayonnaise-laden potato salad? Follow this recipe for a leaner, lighter-tasting salad with all the flavor and more.
Ingredients
- 3 pounds potatoes, peeled and cubed
- 2 tablespoons chicken or vegetable broth granules
- juice of 4 lemons
- 3 tablespoons white vingar
- 1/4 cup diced green onions
- 1 cup celery, diced
- 3 tablespoons mustard (your choice of spicy or straight)
- 1/4 cup mayonnaise
- 3 hard boiled eggs, diced
- 1 table spoon fresh dill and/or parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
Place potatoes in a large stock pot. Over with water and add broth granules. Boil until tender. Remove from heat, drain and rinse with cold water. Immediately cover potatoes with lemon juice, and vinegar. Stir to coat, and let cool completely. Add remaining ingredients and stir to coat. Refrigerate before serving.
