Golden Potato Salad
Featuring Yukon Gold potatoes and grainy mustard, this golden potato salad is a distinctive summer cookout side.
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Instructions
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Start boiling cubed potatoes covered with water and 1 teaspoon salt in a medium saucepan.
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After boiling, cover, reduce heat to medium, and cook for 12 to 15 minutes until fork-tender; drain and cool completely.
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In a large bowl, combine the cooled potatoes with celery, chopped eggs, and optional onion.
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Whisk together 3/4 cup mayonnaise, 1/2 teaspoon salt, 1 tablespoon mustard, dill relish, and pepper.
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Fold the mayonnaise mixture into the potato mixture, adjusting with more mayonnaise and mustard to taste and desired consistency.
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Chill for a minimum of two hours to enhance flavor development before serving.