FEEDS: 6-8

WHAT YOU’LL NEED:

• 4 Idaho or russet potatoes, peeled and diced
• chicken or beef stock
• 3 T. Dijon mustard
• 1/3 C. diced red onion
• 1/3 C. diced celery
• 1/2 C. mayonnaise
• 1 T. olive oil
• 1 T. fresh chopped parsley or chives
• 3 eggs, hard cooked and chopped

LET'S COOK

Place the diced potatoes in a pot and cover with the beef stock or chicken stock. Bring to a boil and cook just until the potatoes are tender.

Drain the stock away, place the potatoes in a large mixing bowl and then mix in the mustard. Allow them to cool on the counter, then add the remaining ingredients, mix well and chill.

MORE IDEAS:

After cooking the potatoes, save the drained stock and freeze it for use later as a soup base. You could use Yukon Gold potatoes, if you’d like.

Use an egg slicer to chop the cooked eggs. Slice them one way, turn them around and slice again for easy chopping.

Garnish the finished salad with diced tomatoes and even slices of pitted black olives.