Get ready to elevate your summer side dish game with the most irresistible Yukon Gold potato salad that will have everyone asking for your recipe! This isn't just another potato salad - it's a creamy, tangy masterpiece that combines the buttery richness of Yukon Gold potatoes with a perfectly balanced dressing that will make your taste buds dance. Whether you're planning a backyard barbecue, a picnic, or just craving a delicious comfort food, this potato salad is about to become your new go-to recipe that promises to impress even the pickiest eaters.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 lbs Yukon Gold potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 cup chopped celery
- 1/4 cup chopped red onion
- Salt and pepper to taste
Instructions
- Wash the Yukon Gold potatoes thoroughly, removing any dirt or blemishes. Leave the skin on for added texture and nutrition.
- Cut the potatoes into uniform 1-inch cubes to ensure even cooking. Aim for bite-sized pieces that will be easy to eat in the salad.
- Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook for 10-12 minutes until potatoes are tender but not mushy. Test doneness by piercing with a fork - the potato should yield easily but not fall apart.
- Drain the potatoes in a colander and let them cool for 10-15 minutes. Allow steam to escape and potatoes to reach room temperature.
- While potatoes are cooling, finely chop the celery and red onion into small, consistent pieces.
- In a large mixing bowl, combine mayonnaise, Dijon mustard, chopped celery, and red onion. Whisk together until well blended.
- Gently fold the cooled potato cubes into the mayonnaise mixture, ensuring each piece is evenly coated.
- Season with salt and pepper to taste, mixing carefully to distribute seasonings without breaking the potato pieces.
- Cover the potato salad and refrigerate for at least 1 hour to allow flavors to meld together before serving.
- Before serving, give the salad a gentle stir and adjust seasoning if needed. Serve chilled as a side dish.
Tips
- • Choose Yukon Gold potatoes for their creamy texture and buttery flavor - they hold their shape beautifully and absorb dressing wonderfully. • Always start potatoes in cold water to ensure even cooking and prevent breaking. • Don't overcook the potatoes! They should be tender but still firm enough to hold their shape when mixed. • Let the potatoes cool completely before mixing with the dressing to prevent a soggy texture. • For extra flavor, consider adding fresh herbs like chives or dill to the mayonnaise mixture. • Refrigerate for at least an hour before serving to allow flavors to meld and develop a more complex taste. • This potato salad keeps well in the refrigerator for 3-4 days, making it perfect for meal prep or make-ahead entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 4g
Fat: 24g
Saturated Fat: 4g
Cholesterol: 15mg
