Classic Potato Salad
Servings 6
Ingredients
- 3 lb of baby red potatoes cubed
- 1 jar of Zoup! Chicken Bone Broth
- 1 small red onion finely chopped
- 1 ½ cups mayonnaise
- ¼ cup finely chopped dill pickles
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- ½ tsp paprika
- 4 hard-boiled eggs chopped
- ¼ cup thinly sliced chives
- Salt and pepper to taste
Instructions
- In a large pot, cover potatoes with Zoup! Chicken Bone Broth. Bring to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
- In a large bowl, mix onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined.
- Fold in potatoes, eggs, and chives. Season with salt and pepper to taste. Refrigerate until ready to serve.
