Spring Potato Salad
Classic tasty potato salad with Yukon Gold potatoes goes great at a cookout or served with your favorite burger.
Servings: 6 -8 servings
Ingredients
- 2-21/2 lbs. Yukon Gold potatoes
- 1 stalk celery finely chopped
- ⅓ cup finely chopped red onion
- 2 cloves garlic finely chopped
- 1 cup mayo
- ½ tsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- ½ tsp. garlic powder
- ¼ tsp. dill weed plus some for topping
- ½ tsp. onion powder
- couple dashes of hot sauce
- salt & pepper to taste
- paprika for topping
- fresh parsley optional
Instructions
- Peel and chop potatoes into bite size chunks. Place potatoes in large pot of salted water.
- Bring to boil, then reduce heat to medium. Cook potatoes until fork tender about 15-20 minutes.
- Remove from heat and drain well.
- Meanwhile place celery, red onion, and garlic into bottom of large bowl. After the potatoes have cooled slightly place them on top of the celery, onion, and garlic. Combine well.
- In separate bowl add remaining ingredients and stir. Pour over potato mixture and gently combine.
- Taste for salt and pepper. Top with generous amount of paprika and dill weed.
- Top with fresh parsley