Chef Overdyk's Potato Salad

By Cookie67

Ingredients

• 3 pounds russets, peeled and cubed
• 4 tbsp cider vinegar
• 4 tbsp chicken broth
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 tsp kosher salt
• 2 tsp black pepper
• 2 tbsp yellow mustard
• 4 tbsp olive oil
• 3/4 cup Hellman's mayonnaise
• 3/4 cup sour cream
• 5 eggs, hard boiled and diced
• 3 celery stalks, diced
• 1/2 small onion minced
• 1/4 cup sweet gherkin pickles, diced

Details

Servings 8

Preparation

Step 1

1. Boil potatoes in plenty of salted water until fork tender.

2. Combine vinegar, broth, garlic powder, onion powder, salt, pepper and mustard in a large bowl. Whisk in the olive oil.

3. Drain potatoes well and toss hot potatoes in the vinegar mixture to coat. Tossing the warm potatoes in this simple vinaigrette adds a tang and nice dept of flavor. Allow to cool in the refrigerator.

4. When the potatoes are cool, add mayo, sour cream, hard boiled eggs, celery, onion and pickles. Mix well.

5. Taste and add more salt if needed.