Potato Salad Base
- 2 ½ lbs Yukon Gold Potatoes
- 2 teaspoons Knorr Granulated Chicken Bouillon
- 1 cup Celery (finely chopped)
- 3 Eggs (boiled)
- ¼ cup Sweet Onion (grated)
Dressing
- ¼ cup Miracle Whip
- ¼ cup Mayonnaise
- 4 tablespoons ijon Mustard
- 2 tablespoons Coarse Inglehoffer Stone Ground Mustard
- 1 tablespoon Frank's Buffalo Hot Sauce
- ½ cup Dill Relish
- ½ cup Sweet Relish
Required Kitchen Tools
When preparing City BBQ Potato Salad, having the right tools makes the process quick, easy, and stress-free:
- Large Pot: For boiling the potatoes evenly.
- Colander: To drain the potatoes without breaking them apart.
- Mixing Bowls: For combining potatoes, vegetables, and dressing.
- Wooden Spoon or Spatula: To gently mix the salad without mashing the potatoes.
- Knife & Cutting Board: For chopping celery, eggs, and potatoes.
- Box Grater: To grate sweet onion for a subtle flavour.
Having these tools ready will help you whip up a creamy, flavorful potato salad in no time.
