Yukon Gold Potato Salad

Yukon Gold Potato Salad

Serves 2 – 3 people

Make ahead salads are great to have ready to serve at dinner time!  Potato salads taste great with hot dogs, burgers, smoked sausage with honey mustard sauce, steaks and pork chops!

1 ½  pounds baby Yukon gold potatoes (or regular size if that is all that is available), scrubbed and diced in 1/2 “ pieces

1 tsp salt

1 stalk celery, diced

½ cup Vidalia onion (or yellow onion), diced

Optional: ½ cup orange bell pepper (or red, yellow or green), diced

½ cup mayonnaise

2 T capers, chopped

1 T Dijon mustard

1 hard boiled egg, sliced, for garnish (optional)

Salt and pepper to taste

Place scrubbed, diced potatoes in saucepan, cover with water, add 1 tsp salt.

Bring to a boil and boil gently for 5 – 7 minutes until potatoes are just barely fork tender. Do not overcook until they are falling apart! Turn off burner, drain potatoes, return to saucepan on the hot burner for one to two minutes, to get rid of any excess water.  Dry potatoes are happy, flavor absorbing potatoes!!

Additional Cooling Twisty TipSpread out into single layer on a large cookie sheet to accelerate their cooling. Sprinkle potatoes lightly with salt, this is another way to get some added flavor into those potatoes!

While potatoes are draining, mix mayo, mustard, salt and pepper in large bowl. Stir well until completely combined. Gently stir in celery, onion, peppers, capers and cooled potatoes. Add touch more mayo if necessary. Cooked potatoes really like to soak up every bit of the creamy mayo!

Allow to chill for at least 2 hours or overnight. Stir gently before serving.  Taste, add salt and pepper if necessary; add a tablespoon of mayo to moisten if it is very dry.

Finishing Touch – Very pretty garnished with chopped green onions, chopped chives, chopped fresh parsley, or sliced hard boiled egg.

This colander will work great for draining a large batch of boiled potatoes!!