Quick Golden Potato Salad Recipe
Quick Golden Potato Salad Recipe photo by Taste of Home
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Quick Golden Potato Salad Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 15 min. + cooling
MAKES:10 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min. + cooling
MAKES: 10 servings


  • 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 mayonnaise
  • 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

Nutritional Facts

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


  1. 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.
  2. In a large bowl, combine the red pepper, onion, carrot and potatoes.
  3. 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.
Originally published as Golden Potato Salad in Simple & Delicious June/July 2010, p43

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schrotie User ID: 4898208 120742
Reviewed Jan. 12, 2013

"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...."

Meal Mom User ID: 5825023 187545
Reviewed Jun. 3, 2011

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

jonesmr111 User ID: 3558644 103733
Reviewed May. 27, 2011

"Perfectly delicious recipe!"

ezondii User ID: 1189790 211528
Reviewed Jul. 6, 2010

"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."

Punkyjoe81 User ID: 3773046 189596
Reviewed Jul. 5, 2010

"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!"

camaromama User ID: 1185403 187540
Reviewed Jun. 6, 2010

"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!"

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