Yukon Gold Potato Salad Recipe

Bring Yukon Gold Potato Salad to your next picnic or family gathering and be the star of the show. Waxy (texture-wise) Yukon Golds are a good choice for potato salad because they hold together better, unlike mealy russet or Idaho potatoes which tend to disintegrate.

You will note that this method calls for boiling the potatoes whole, as opposed to chopping them initially. This way, they absorb less water. You may use standard-sized or fingerling potatos. If you scrub the potatoes before boiling, feel free to chop with the skins on for added nutrients.

As a timesaver, the potatoes, eggs, and bacon may be cooked a day in advance before assembling the salad.

2 pounds Yukon Gold potatoes
4 large eggs
4 strips bacon
1 large stalk of celery (not the whole head), diced
1/2 cup diced sweet onions
1/2 cup mayonnaise (or more to moisten)
1/3 cup sweet pickle relish
1/8 cup white balsamic vinegar
1 Tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon celery seed
1/4 teaspoon white pepper
Sprinkling of sweet Hungarian paprika, optional
Cherry tomatoes, green onion (scallion) slices, or black olives for optional garnish

Boil the whole unpeeled potatoes in salted water until easily pierced with a skewer. Drain and let cool. At the same time, boil the eggs until firm and dump into ice water to cool. While those are cooking, fry the bacon until crisp, then drain on paper towels and crumble. Chop the celery and onions.

When potatoes are cool enough to handle, scrape off the skins using a butter knife. Cut the peeled potatoes into 1-inch pieces.

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Peel the eggs (reserving 1 egg for garnish, if desired) and chop.

Place the potatoes, eggs, bacon, celery, and onions in a large mixing bowl.

Whisk together the mayonnaise, sweet pickle relish, white balsamic vinegar, Dijon mustard, kosher salt, celery seed, and white pepper. Add this mayonnaise dressing to the potatoes and vegetables and fold in gently to combine. Sprinkle with sweet paprika and garnish as desired.

Chill the potato salad overnight to meld the flavors. Serve cold as a side dish.

Yield: 8 servings