Tangy Potato Salad
Ingredients25 m servings
- Cook potatoes in boiling salted water until tender. Drain; cool slightly. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside. Heat chicken broth until warm; remove from the heat. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill. Just before serving, gently stir in tomatoes and bacon.
ReviewsRead all reviews 16
I was so excited to find a more authentic potato salad that didn't use mustard! I omitted the onions & tomatoes and only used 1 tsp of salt; the result was a very tasty dish. For the pickles I...
This potato salad is really tasty, especially with garden-grown tomatoes. I omitted the bacon and used veggie broth rather than chicken broth. I used teaspoons of dried parsley instead of tabl...
Made this potato salad minus the bacon and it was fantastic!! My wife and I are loving it! Thanks to you for putting it up and thanks to your German ancestors!
Pretty good (and will probably improve with age). Followed recipe pretty closely and had no problems with excessive liquid. Ended up being a fairly conventional potato salad -- no real "tang,"...
3/4 cup broth/mayo is too much, I'd cut it down to 1/2 cup each. I added one of those small jars of diced pimentos and omitted the tomatoes. It's the broth/mayo that makes it so delicious.
My daughter hates anything with mustard, so finding a potato salad flavored with chicken broth was a lucky find. I found this 2 weeks ago and I've already made it twice to rave reviews. Definite...
Mine was extremely watery and I had to drain most of the liquid out...next time I think I'll half the chicken broth. Other than that, I really really enjoyed this. I did skip the tomatoes. Th...