Yukon Gold Potato Salad
Serves 2 – 3 people
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 Tip – Spread 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.