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Kitchen Sink Potato Salad

Kitchen Sink Potato Salad Recipe

This is a recipe I adapted from Penzey's. The original recipe also included chopped celery, bell pepper, green olives and black olives, but my family won't touch any of that, so I leave it out.
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Prep Time 30 mins
Cook Time 10 mins
Course Side Dish
Cuisine American
Calories 481.8 kcal

Ingredients
  

  • 2 lbs potatoes, peeled and cut into cubes
  • 2 (14 ounce) cans chicken broth
  • 1/4 cup minced red onion
  • 2 green onions, sliced
  • 2 hard-boiled eggs, chopped
  • 1/4 cup pickle relish
  • 2 slices bacon, cooked and crumbled

Dressing

  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon sugar
  • 1/4 cup olive oil
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon mustard powder
  • 1/4 teaspoon whole celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions
 

  • Bring the chicken broth to a boil in a large pot. Add the potatoes and cook until just done, about 10 minutes. Drain and place in a large bowl.
  • In a separate bowl, whisk together the dressing ingredients.
  • Add the dressing to the potatoes and gently toss to coat.
  • Add the remaining ingredients and gently stir to combine.

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Nutrition

Serving: 349gCalories: 481.8kcalCarbohydrates: 50.7gProtein: 14gFat: 25.5gSaturated Fat: 5.2gCholesterol: 115.6mgSodium: 1339mgFiber: 5.8gSugar: 6.7g
Keyword < 60 Mins, Beginner Cook, Easy, Inexpensive, Potato, Vegetable
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