Prep: 25 min Cook: 12 min Chill: at least 3 hr
Make Ahead: 24 hr
Total Cost: $3.32

"'Pam, bring your potato salad.' That's what people say every time they invite us to a
potluck," says Pamela Russo of Tucson, Arizona. Her recipe started as a version of her
mother's potato salad, then evolved over time. "It has a little more punch than straight
potato salad," says Pam, the mother of 11-year-old twins. Pack the well-chilled salad in
an airtight container, and either wrap it in newspaper or store it in a cooler. Remember
not to keep it out for more than two hours.

5 pounds all-purpose potatoes

 1 cup mayonnaise
 1/3 cup chicken broth or bouillon
 2 heaping tablespoons country-style (coarse-grain) Dijon mustard
 4 large ribs celery, halved lengthwise and coarsely chopped (1 1/2 cups)
 4 large hard-cooked eggs, peeled (reserve 1 for garnish, chop the remaining 3)
 1/3 cup chopped scallions
 1 tablespoon snipped fresh dill
 1/2 teaspoon each salt and pepper
 Garnish: sliced, hard-cooked egg (see above), fresh dill sprigs

1. Peel potatoes and cut into 1-inch pieces, then put into a large pot. Cover with cold
water and bring to a boil. Reduce heat to medium and boil gently 12 minutes, or until
firm-tender, not mushy. Drain and let cool until slightly warm.
2. Whisk dressing ingredients in a large bowl until blended. Add potatoes and
remaining ingredients. Toss gently to coat.
3. Cover and refrigerate at least 3 hours, but preferably overnight.
4. Just before serving, top with sliced egg and dill sprigs.

* Serves 14. Per serving: 238 cal, 5 g pro, 24 g car, 14 g fat, 70 mg chol, 324 mg sod.
Exchanges: 1 1/2 starch/bread, 3 fat

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