A creamy, tangy potato salad featuring homemade dressing with fresh herbs, crunchy vegetables, and tender Yukon Gold potatoes—perfect for BBQs and gatherings.

american

Nutrition

Provides moderate carbohydrates from potatoes with significant fat from oil-based dressing, some protein from eggs, and vitamins from fresh vegetables and herbs.

Calories	321 kcal
Energy	1342 kJ
Protein	2 g
Total Fat	19 g
Saturated Fat	2 g
Trans Fat	0 g
Polyunsaturated Fat	6 g
Monounsaturated Fat	12 g
Cholesterol	15 mg
Carbohydrate	32 g
Sugars	4 g
Dietary Fibre	3 g
Sodium	600 mg

*per serving

VegetarianPeanut FreeShellfish FreeSoy FreeSesame Free

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

meal prepsaladbbqpicnicparty foodsidefamily friendlygame day / sports night

Goldee’s Creamy Potato Salad

Name: Goldee’s Creamy Potato Salad — Tasty Bites
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 large Egg; 6 tablespoon Apple Cider Vinegar; 2 tablespoon Granulated Sugar; 2 tablespoon Yellow Mustard; 0.5 teaspoon Black Pepper; 0.5 teaspoon Kosher Salt (plus more to taste); 0.25 teaspoon Sweet Paprika; 1 cup Neutral Cooking Oil (such as canola); 3 pound Yukon Gold Potatoes (unpeeled; about 12 potatoes); 1 tablespoon Kosher Salt (plus 1 generous pinch, divided, plus more to taste); 4 Scallions (light and dark green parts only, thinly sliced; about 1/2 cup); 3 Celery Stalks (finely chopped; about 1/2 cup); 0.75 cup Red Onion (finely chopped); 0.5 cup Fresh Parsley (chopped); 0.25 cup Dill Pickle (finely chopped)

Food & Wine (Lane Milne)

12

servings

0

per serve

0

minutes

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Ingredients

1 large Egg

6 tablespoon Apple Cider Vinegar

2 tablespoon Granulated Sugar

2 tablespoon Yellow Mustard

0.5 teaspoon Black Pepper

0.5 teaspoon Kosher Salt plus more to taste

0.25 teaspoon Sweet Paprika

1 cup Neutral Cooking Oil such as canola

3 pound Yukon Gold Potatoes unpeeled; about 12 potatoes

1 tablespoon Kosher Salt plus 1 generous pinch, divided, plus more to taste

4 Scallions light and dark green parts only, thinly sliced; about 1/2 cup

3 Celery Stalks finely chopped; about 1/2 cup

0.75 cup Red Onion finely chopped

0.5 cup Fresh Parsley chopped

0.25 cup Dill Pickle finely chopped

Equipment

Potato Masher

Blender or food processor

Large pot

Colander or strainer

Large bowl

Instructions

Make the dressing:
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.

Make the salad:
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.

Using a potato masher, coarsely mash cooled potatoes in a large bowl. Stir in scallions, celery, onion, parsley, pickle, remaining 1 tablespoon salt, and reserved dressing. Season with additional salt to taste. Cover and chill until cold and flavors meld before serving, about 1 hour.