This potato salad is one of our own recipes. We typically do not follow a recipe when making this one, we just add what is needed. Below are the basics, you may want to add more or less of something depending on your tastes.
Potato Salad
An easy potato salad with limited ingredients. Great addition to a summer meal or to take to a party. The subtle flavor of the leek adds a unique taste.
Servings: 10 – 20
Ingredients
- 3 lbs Red Potatoes (5–7 medium sized)
- 1 c Chicken Stock
- 6 Eggs
- 1 Leek
- 3/4 c Mayonnaise
- Salt & Pepper
- Paprika
Instructions
- Bring a pot of water to a boil and add chicken stock.
- Roughly peel the potatoes. If they are large, cut in half. All potato chunks should be about the same size. Add to the boiling water and cook just until soft, 10-20 minutes depending on size. Allow the potatoes to cool.
- Hard boil the eggs. Peel, roughly chop and add to a bowl.
- Chop the leek using the white and light green areas. Add about 1/2 cup to the bowl.
- Slice the potatoes and add to bowl.
- Add mayonnaise and salt & pepper to taste. Lightly stir. Do not over mix as it will cause the potatoes to break down. Top with paprika. Refrigerate for a few hours, best if it sets overnight.
Notes
- The amount of chicken stock used will depend on the type. We use the paste type that you add to the water. Follow the instructions on the stock for amount.
- The dark green part of a leek tends to be bitter and harder to chew, so try to use only the light green to white part in this recipe.
- The amount of mayonnaise will depend on how wet you want your salad. You may want to add more or less.