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

Quick Golden Potato Salad Recipe

Read Reviews (6)
4.29 6
Publisher Photo
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

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 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 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.

Directions

  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

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.

Reviews for Quick Golden Potato Salad(6)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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....

MY REVIEW
Reviewed Jun. 3, 2011

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

MY REVIEW
Reviewed May. 27, 2011

Perfectly delicious recipe!

MY REVIEW
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.

MY REVIEW
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!

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