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Summer Potato Salad



3 pound potatoes,
1 medium onion chopped
2 garlic cloves, chopped
1 bunch parsley minced
chives, finely chopped
3/4 cup mayonnaise
1 cup beef stock or bullion, warm
2 tablespoons vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon aromat, (seasoned yellow salt)
1/2 teaspoon Maggi

Boil the potatoes in salted water, cool somewhat

Meanwhile mix all of the other ingredients in a large bowl
Slice the potatoes while still warm and add to the bowl
Toss with the dressing
Add extra bullion to taste or as needed for moisture
Serve on a bed of fresh greens

In the photo I served it with diced avacado and a mix of yellow and red heirloom tomatoes. Add a grilled sausage and this would make the perfect summer supper.