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Golden Potato Salad Recipe

Golden Potato Salad Recipe photo by Taste of Home

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What’s a cookout without potato salad? Incomplete, we say. We think Linda’s version will become a summer staple. —Linda Behrman, North Merrick, New York

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Golden Potato Salad Recipe

Prep: 25 min. Cook: 15 min. + cooling

Yield: 10 Servings

25 15 40

Ingredients

2-1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, chopped
1 small red onion, chopped
1/2 cup shredded carrot
1 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spicy brown mustard
1 tablespoon mustard seed
3 teaspoons snipped fresh dill, divided
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes.
In a large bowl, combine the red pepper, onion, carrot and potatoes.
In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 269 calories, 21 g fat (3 g saturated fat), 8 mg cholesterol, 345 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Golden Potato Salad in Simple & Delicious June/July 2010, p43

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Reviews for Golden Potato Salad

Golden Potato Salad

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Reviewed on Jan. 12, 2013 by schrotie

This is very tasty - even my 18 mo old grandson loved it - however, I did use the "dark" balsamic vinegar and YES it is an ugly color - bummer....

Reviewed on Jun. 03, 2011 by Meal Mom

Savory and good with Ham but found it quite spicy - especially after it was refrigerated overnight.

Reviewed on May. 27, 2011 by jonesmr111

Perfectly delicious recipe!

Reviewed on Jul. 06, 2010 by ezondii

Tasty, yes - but under NO circumstances use a dark balsamic vinegar. Turned the whole salad a really unappetizing dark brown color. I call it "serve in the dark" potato salad. You hope nobody sees it.

Reviewed on Jul. 05, 2010 by Punkyjoe81

We really enjoyed this recipe! We had it alongside the honey glazed chicken kabobs from this issue and had a delicious meal. We will certainly make this again!

Reviewed on Jun. 06, 2010 by camaromama

This salad is DELICIOUS! Even picky kids ate it. Had to sub "Klondike Rose" for Yukons and used "white balsamic" to keep the color fresh-looking. Thought it might be too zesty, but it has great flavor with a just enough zip!