Description

The best delicious Potato Salad

Ingredients

5 Medium Russet Potatoes (about 3½ pounds) 1 Tablespoon Sea Salt (to boil potatoes) 6 cups Cold Water 6 packets of Herb Ox Chicken Bouillon (Sodium Free) 6 Extra-Large hard-boiled Eggs 1 cup Creamy Style Mayonnaise 2-4 Tablespoons Yellow Mustard ½ cup Sweet Gherkins ¼ cup Sweet Relish 2-4 teaspoons Dried Onion 1 teaspoon Paprika Salt & Pepper to taste

Instructions

Peel potatoes and cut into bite sized cubes and place in a high sided pan. Add enough cold water to cover (about 6 cups) add the 1 tablespoon sea salt and the 6 packets chicken bouillon. Bring to a rolling boil for 10 minutes. Strain potatoes transfer to a large bowl, set aside and allow to come to room temperature. If possible, refrigerate potatoes overnight or a minimum of 4 hours. In a sauce pan add the 6 eggs and fill pan with cold water to cover the eggs by 1 inch. Bring to a rolling boil then place a tight-fitting cover on the pan, remove pan from heat and let sit 11 minutes. Drain the eggs and run cold water over the eggs to cool them. Peal eggs and set aside. In a medium size bowl combine mayo, mustard, gherkins, sweet relish, dried onion, 1/2 teaspoon of the paprika and salt & pepper to taste. If possible, refrigerate overnight or a minimum of 4 hours. Combine when potatoes and dressing are chilled. Check for seasoning, sprinkle the remaining ½ teaspoon paprika over the top and serve.