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Quick Golden Potato Salad

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

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

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

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