A tried and true southern gem: Perfect Potato Salad!
Servings 8
Ingredients
Seasoning for water
2slicessweet Vidalia onion
1stalkcelerywith leaves if possible
dashsalt and pepper
1cupchicken broth
10cupswater
Potato Salad
10cupsraw potatoeschopped and skinned
1smallsweet Vidalia onionfinely chopped
3 cupsmayonnaise
3tbsmustard
1cupceleryfinely chopped
dashpaprika
Instructions
Pour water and chicken broth into a large dutch oven.
Add onion slices, celery, salt and pepper.
Bring to a rolling boil on high heat.
Add chopped potatoes to the seasoned, boiling water.
Turn down heat to medium-high so the water to does not boil over.
While the potatoes cook, make the potato salad dressing in a large boil. Mix together mayonnaise, mustard, celery and onion. Stir to mixed.
Cook potatoes 8-10 minutes depending on preference. Do not over cook.
Drain potatoes and turn them into prepared dressing bowl.
Mix gently until well coated.
Store covered in the refrigerator.
Notes
Take It To the Tailgate Tip: Place potato salad in a plastic container with a tight fitting lid. When traveling, pack the potato salad in the bottom of your cooler. Pack ice around and on top of potato salad to keep cool. Pack other items on top of potato salad container.