Potato Salad

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

  • Servings: 8
Potato Salad

Source: Martha Stewart Living, May 2005


  • 8 medium Yukon gold potatoes
  • Coarse salt
  • 1 1/4 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 1/2 cups finely chopped Vidalia onion
  • 3 scallions, thinly sliced
  • 6 hard-boiled large eggs, chopped


  1. Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain; let cool.

  2. 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.


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