Yukon Gold Potato Salad

Yukon Gold Potato Salad
Photo by Susie Cushner

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 cups chopped celery heart and inner leaves
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • 2 cups chopped onion
  • 2 cups chopped onion
  • + 19 more ingredients
    • 2 teaspoons salt
    • ¼ cup white wine vinegar
    • 2 teaspoons salt
    • ½ cup chopped fresh parsley
    • ¼ cup white wine vinegar
    • 2 tablespoons Dijon mustard
    • 1 teaspoon freshly ground pepper
    • 2 tablespoons Dijon mustard
    • 1 teaspoon freshly ground pepper
    • 4 pounds Yukon gold potatoes, cut into 1-inch cubes
    • 2 tablespoons mayonnaise
    • 1 cup frozen green peas, thawed
    • 1 cup frozen green peas, thawed
    • 4 pounds Yukon gold potatoes, cut into 1-inch cubes
    • ½ cup chopped fresh parsley
    • 1/3 cup minced fresh chives
    • 2 cups chopped celery heart and inner leaves
    • 2 tablespoons fresh lemon juice
    • 1/3 cup minced fresh chives

Cook potatoes in boiling salted water until tender, about 10 minutes. Drain. Whisk together oil, mayonnaise, mustard, vinegar, lemon juice, salt, and pepper. Toss with potatoes, peas, celery, onion, parsley, and chives. Cover with plastic wrap and refrigerate at least 2 hours before serving.

View full recipe at My Recipes

Comments

Variations on Yukon Gold Potato Salad

  • Yukon Gold Potato Salad
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1/2 teaspoon salt
    • 1 tablespoon Dijon mustard
    • 1/4 teaspoon dried tarragon
    • 1/2 cup light mayonnaise
    • +3 other ingredients

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