Potato Salad

Name: Potato Salad
Ingredients: 8 medium Yukon gold potatoes; Coarse salt; 1.25 cups mayonnaise; 2 tablespoons fresh lemon juice; 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh dill; Freshly ground pepper; 3 celery stalks, peeled and thinly sliced; 1.5 cups finely chopped Vidalia onion; 3 scallions, thinly sliced; 6 hard-boiled large eggs, chopped

3.2

(248)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on February 25, 2021

Servings:

8

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Ingredients

8 medium Yukon gold potatoes
Coarse salt
1 ¼ cups mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
Freshly ground pepper
3 celery stalks, peeled and thinly sliced
1 ½ cups finely chopped Vidalia onion
3 scallions, thinly sliced
6 hard-boiled large eggs, chopped

Directions

Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.
Stir together mayonnaise, lemon juice, mustard, and dill; season with salt and pepper. Peel potatoes; cut into 1-inch chunks. Fold into mayonnaise mixture. Fold in celery, onion, scallions, and eggs (reserving some scallions for garnish). Refrigerate, covered, until ready to serve.

Originally appeared: Martha Stewart Living, May 2005