Potato Salad


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


  • 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


  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.

Related Articles