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Potato Salad

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    Chopped scallions are sprinkled on a potato salad made with Yukon golds.
    Martha Stewart Living, May 2005
    • Yield Serves 8
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    Ingredients

    • 8 medium Yukon gold potatoes
    • 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

    Directions

    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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