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Yukon Gold Potato Salad Recipe

Yukon Gold Potato Salad Recipe

Potato salad is a great dish for any occasion, and it's easy to make. This Yukon Gold Potato Salad recipe is delicious, plus it's free of the top eight food allergens.

Ingredients

  • 6 medium Yukon Gold potatoes, quartered (about 1½ pounds)
  • 1 Cup minced sun-dried tomatoes packed in olive oil, plus 1 tablespoon oil from jar
  • 2 Tablespoons white balsamic vinegar
  • 1 Teaspoon dried oregano
  • 1/4 Cup chopped fresh basil
  • Salt and freshly ground black pepper, to taste

Nutritional Facts

Servings4

Calories Per Serving143

Folate equivalent (total)31µg8%


Recipe Summary

  • 8 medium Yukon gold potatoes
  • Coarse salt
  • 1 1/4 cups mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped fresh dill
  • Freshly ground pepper
  • 3 celery stalks, peeled and thinly sliced
  • 1 1/2 cups finely chopped Vidalia onion
  • 3 scallions, thinly sliced
  • 6 hard-boiled large eggs, chopped

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.


Yukon Gold Potato Salad Recipe

This is a great summer salad that features sweet corn and a bright and tangy dressing. We reserve it for special family dinners or summer gatherings like Labor Day picnics and Father’s Day barbecues.

Ingredients

Directions

Place the potatoes in a large pot and add water to cover by 1 inch. Add the 1 tablespoon salt and bring to a boil. Cook until potatoes are just fork-tender, about 8 minutes. Drain the potatoes and let them cool to room temperature. Quarter the potatoes and place in a large bowl.

In a small sauté pan, melt the butter over medium-high heat. Add the corn to the butter and cook until the corn is lightly browned, about 2 minutes.

Place the olive oil, lemon zest and juice, parsley, garlic and red-pepper flakes in a medium bowl. Mix well and season the dressing with salt and pepper.

Add the corn and ham to the potatoes. Add the dressing and mix well. Adjust the seasoning and serve.

From Made in America: A Modern Collection of Classic Recipes by Colby and Megan Garrelts / Andrews McMeel Publishing, LLC.


Yukon Gold and Green Onion Potato Salad with Bacon Vinaigrette

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It isn’t your normal potato salad you get as a side with your sandwich or chicken [our picnic favorite is Thomas Keller’s amazing Fried Chicken], but it is everything potato salad was meant to be. Since you are going mayo free here, you can keep this salad at room temperature for much longer than you normally could and the vinaigrette, made partially with bacon fat, will completely change any impressions you’ve ever had of potato salad.

Cut yukon potatoes, toss with some canola oil, salt and pepper. Put on a sheet pan in a single layer and roast in the oven at 400 degrees for 30 minutes, or until brown and crispy.


Dice bacon and brown in pan on low to render out as much fat as possible. Remove bacon from pan and reserve bacon fat.


Combine the roasted potatoes, scallions, bacon and dressing. Toss to combine and serve!


Preparation

Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water. Add 1 Tbs. salt and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a skewer, about 20 minutes. Don’t overcook them or they will fall apart.

Meanwhile, put the bacon slices in a cold 10-inch skillet and cook over medium heat, turning occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate, reserving the drippings. Coarsely chop or crumble the bacon and set aside. In a medium mixing bowl, combine the shallot, vinegar, lemon juice, lemon zest, sugar, and 1/2 tsp. salt.

Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut in half any that are larger than a walnut. Taste a bit of potato skin: If it’s bitter or feels tough, peel all the potatoes with a paring knife.

Drop the potatoes into the bowl with the shallot mixture. Add the olive oil, 2 Tbs. of the chives, 1 Tbs. bacon drippings, and the chopped bacon. Toss to combine. (It may appear that there’s too much dressing, but it will be absorbed.) Let the salad sit for 20 minutes. Season to taste with black pepper and more salt, if necessary. Sprinkle with the remaining 1 Tbs. chives. Serve warm or at room temperature.


Recipe Summary

  • 1 pound small blue potatoes, scrubbed
  • 4 pounds medium Yukon Gold potatoes, scrubbed
  • 2 cups mayonnaise, preferably vegan
  • Juice of 2 lemons
  • 1/2 cup sweet pickle relish
  • One 3-ounce jar pickled cocktail onions, drained and thinly sliced
  • 2 teaspoons kosher salt
  • 2 teaspoons fresh dill
  • 3/4 teaspoon freshly ground pepper
  • 2 large celery ribs, cut into 1/4-inch dice
  • 1/2 cup minced red onion
  • 1/2 cup minced chives, plus more for garnish
  • Smoked paprika and lemon wedges, for serving

Put the blue potatoes in a medium saucepan and the Yukon Gold potatoes in a large saucepan and cover both with water. Bring to a boil and simmer the potatoes until just tender, about 15 minutes for the blues and 20 minutes for the Yukon Golds. Drain the potatoes and let cool to room temperature. Peel and cut into 1/2-inch dice.

In a large bowl, whisk the mayonnaise with the lemon juice, relish, cocktail onions, salt, dill and pepper. Fold in the potatoes, celery, red onion and 1/2 cup of chives. Refrigerate the potato salad until cold.

Spoon the potato salad onto a platter and garnish with chives and paprika. Serve cold or slightly chilled, with lemon wedges.


How to Make It

Pour about 1 in. water into a large pot and set a steamer basket* in the bottom. Bring to a boil. Add potatoes, reduce heat, and simmer, covered, until tender when pierced, 25 to 30 minutes. Pour potatoes into a colander in the sink, rinse with cool water, and let stand until cool enough to handle.

Peel potatoes and slice crosswise into 1/2-in. thick pieces. Put in a large serving bowl.

In a small bowl, whisk together oil, vinegar, and 3/4 tsp. salt and drizzle over warm potatoes. Sprinkle with chopped herbs and add pepper and additional salt to taste, mixing gently to coat.

*Potatoes cook most evenly in a steamer basket, but if you don't have one, fill pot halfway with water and boil potatoes.

Make ahead: Chill airtight up to 1 day (the salad will become even more flavorful) before serving, bring to room temperature, then stir.


Yukon Gold Potato Salad with Chiles, Cilantro, and Toasted Cumin

Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.

Prepare Barbecue (Medium-High Heat)

Step 2

Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers let stand until cool. Cut corn kernels off cobs transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately chill. Bring vinaigrette to room temperature and rewhisk before using.

Step 3

Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover chill at least 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.

Step 4

*Sold at some supermarkets and at specialty foods stores and Latin markets.


Equipment


Yukon Gold Potato Salad Recipe - Recipes

Frugal Hausfrau's

  • 1-3/4 pounds Yukon Gold potatoes, scrubbed
  • 2 Tablespoons cider vinegar or white-wine vinegar
  • 1 Tablespoons fresh lemon juice
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup extra-virgin olive oil
  • 3 Tablespoons chopped fresh chives or green onion
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water. Add salt if desired and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a skewer, about 20 to 25 minutes, depending on size. Don’t overcook them or they will fall apart.

In a medium mixing bowl, combine the vinegar, lemon juice, lemon zest, and 1/2 tsp. salt.

Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut in bite size chunks. If the skin is bitter or tough, it may be removed.

Drop the potatoes into the bowl with the shallot mixture. Add the olive oil. Toss to combine. (It may appear that there’s too much dressing, but it will be absorbed.) Let the salad sit for 20 minutes. Season to taste with black pepper and more salt, if necessary. Serve warm or at room temperature.

Note: The olive oil may thicken if stored overnight in the fridge. A quick zap in the microwave to bring it back up to room temp could help to quickly restore, or a short sit on the counter. , serves 6

  • 1-3/4 Yukon Gold potatoes, scrubbed
  • 2 Tbs. cider vinegar or white-wine vinegar
  • 1 Tbs. fresh lemon juice
  • 2 tsp. finely grated lemon zest
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. chopped fresh chives or green onion
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Put the potatoes in a 4- to 5-quart saucepan and cover by about 2 inches with cold water. Add salt if desired and bring to a boil over medium-high heat. Boil gently until the potatoes are tender enough to pierce easily with a skewer, about 20 to 25 minutes, depending on size. Don’t overcook them or they will fall apart.

In a medium mixing bowl, combine the vinegar, lemon juice, lemon zest, and 1/2 tsp. salt.

Drain the potatoes in a large colander and let them cool slightly. When the potatoes are cool enough to handle, cut in bite size chunks. If the skin is bitter or tough, it may be removed.

Drop the potatoes into the bowl with the shallot mixture. Add the olive oil. Toss to combine. (It may appear that there’s too much dressing, but it will be absorbed.) Let the salad sit for 20 minutes. Season to taste with black pepper and more salt, if necessary. Serve warm or at room temperature.

Note: The olive oil may thicken if stored overnight in the fridge. A quick zap in the microwave to bring it back up to room temp could help to quickly restore, or a short sit on the counter.


Watch the video: WE FIND. GOLD HUNTING,,! TRADITIONAL WITH ME,! TREASURE GOLD ON THE BIG RIVER (November 2021).