24 Carat Yellow Gold Potato Salad
This colourful salad makes excellent use of Yukon Gold potatoes, which are boiled with their skins on for texture. Crispy bacon and chopped hard-boiled eggs are folded into a creamy dressing made with mayonnaise, Dijon mustard, and a pinch of turmeric for its golden hue. The salad is finished with green onions and seasoned to taste before a thorough chill. It serves four people and requires just over three hours to prepare, including chilling time.
Ingredients
- 4 slices bacon
- 3 large hard-boiled eggs
- 3 1/2 cups washed and unpeeled yukon gold potatoes, cut into bite size pieces
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon turmeric
- 2 tablespoons green onions, finely chopped
- 1 1/2 tablespoons sugar (to taste)
- 1/2 teaspoon ground black pepper (to taste)
- 1/2 teaspoon salt (to taste)
Method
- Place the potato pieces into a large saucepot and add sufficient water to just cover them.
- Set the pot over the heat and cook the potatoes until they are nearly tender when pierced with a fork, which should take about 15 minutes.
- Drain the cooked potatoes thoroughly, transfer them to the refrigerator, and allow them to chill for 1 hour.
- Cook the bacon slices until crisp, then set them aside to cool before crumbling them into pieces.
- Once the potatoes are chilled, combine all the other ingredients, including the crumbled bacon, in a separate bowl and pour this mixture over the potatoes.
- Carefully fold the potato pieces into the mayonnaise and bacon dressing until everything is well coated.
- Return the completed salad to the refrigerator and let it chill for a minimum of 2 hours before serving.
Nutrition (per serving)
Sodium755000 mg
Recipe details
CategoryPotato
AuthorChef shapeweaver
