A creamy, tangy potato salad featuring homemade dressing with fresh herbs, crunchy vegetables, and tender Yukon Gold potatoes—perfect for BBQs and gatherings.
Nutrition
Provides moderate carbohydrates from potatoes with significant fat from oil-based dressing, some protein from eggs, and vitamins from fresh vegetables and herbs.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Goldee’s Creamy Potato Salad
Food & Wine (Lane Milne)
12
servings
0
per serve
0
minutes
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Blender or food processor
Large pot
Potato Masher
Large bowl
Colander or strainer
Instructions
Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor. With processor running, slowly pour oil through food chute, and process until emulsified and creamy, about 1 minute. Season with additional salt to taste. Refrigerate until ready to use.
Place potatoes in a large pot, and add water to cover. Bring to a boil over medium-high. Add a generous pinch of salt; reduce heat to medium, and simmer until tender, about 20 minutes. Drain and cool completely, about 1 hour.
Goldee’s Creamy Potato Salad
Food & Wine (Lane Milne)
12
servings
0
per serve
0
minutes
A creamy, tangy potato salad featuring homemade dressing with fresh herbs, crunchy vegetables, and tender Yukon Gold potatoes—perfect for BBQs and gatherings.
Log in to Tasty Bites to save this recipe to your personal digital cookbook.
Create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.Ingredients
Equipment
Blender or food processor
Large pot
Potato Masher
Large bowl
Colander or strainer
Instructions
Place egg, vinegar, sugar, mustard, pepper, salt, and paprika in a blender or food processor. With processor running, slowly pour oil through food chute, and process until emulsified and creamy, about 1 minute. Season with additional salt to taste. Refrigerate until ready to use.
Place potatoes in a large pot, and add water to cover. Bring to a boil over medium-high. Add a generous pinch of salt; reduce heat to medium, and simmer until tender, about 20 minutes. Drain and cool completely, about 1 hour.
Nutrition
Provides moderate carbohydrates from potatoes with significant fat from oil-based dressing, some protein from eggs, and vitamins from fresh vegetables and herbs.
This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
