Food & Cooking Recipes Salad Recipes Potato Salad 3.2 (247) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 25, 2021 Print Rate It Share Share Tweet Pin Email 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. Rate it Print