Golden Potato Salad
Yukon Gold potatoes and grainy mustard will make this tasty golden potato salad recipe stand out among your favorite summer cookout sides.
- Serves: 6 persons
- For the Salad:
- 1teaspoon salt
- 2pounds Yukon Gold potatoes , washed, cut in 1/2-inch to 1-inch cubes
- ½cup diced celery
- 4hard-cooked eggs , chopped
- ¼cup finely chopped onion, optional
- For the Dressing:
- 1cup mayonnaise
- ½teaspoon salt
- 1to 2 tablespoons grainy mustard
- 2teaspoons dill relish
Step 1Gather the ingredients.
Step 2Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
Step 3Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
Step 4In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
Step 5Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
Step 6Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
Step 7Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.