Yukon Gold Potato Salad


  • 4 medium Yukon gold potatoes
  • 3/4 c. mayonnaise
  • 1 tbsp. fresh lemon juice
  • 1/2 tbsp. Dijon mustard
  • 1/2 tbsp. Chopped fresh dill
  • Freshly ground pepper
  • 2 celery stalks
  • 3/4 c. finely chopped Vidalia onion
  • 2 scallions
  • 3 hard-boiled large eggs


  • 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.

Source: Martha Stewart - revised

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