YUKON GOLD POTATO SALAD RECIPES

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MARTHA STEWART'S YUKON GOLD POTATO SALAD - DELISH



Martha Stewart's Yukon Gold Potato Salad - Delish image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Provided by DELISH.COM

Categories     vegetarian    baby shower    Barbeque    bridal shower    Easter    Father's Day    feed a crowd    Fourth of July    Mother's Day    picnic    Summer    appetizers    dinner    lunch    side dish    soup

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 8

Number Of Ingredients 10

8 medium Yukon gold potatoes
1 1/4 c. mayonnaise
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh dill
Freshly ground pepper
3 celery stalks
1 1/2 c. finely chopped Vidalia onion
3 scallions
6 hard-boiled large eggs

Steps:

  • Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool. Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

GERMAN POTATO SALAD RECIPE | MARY NOLAN | FOOD NETWORK



German Potato Salad Recipe | Mary Nolan | Food Network image

Toss Yukon gold potatoes with Dijon mustard, vinegar, thick-cut bacon, chives and seasoning for this classic German Potato Salad recipe from Food Network.

Provided by Mary Nolan

Categories     side-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 8

2 pounds Yukon gold potatoes
1/2 pound thick-cut bacon
3/4 cup finely chopped onion
1/3 cup white vinegar
1/4 cup sugar
1 tablespoon Dijon mustard
1 teaspoon salt
2 tablespoons minced chives, for garnish

Steps:

  • Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds.
  • Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes.
  • Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm.

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