Bonnies Yukon Gold Dill Potato Salad Recipes

YUKON GOLD POTATO SALAD

Steps:

• 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.

GOLDEN POTATO SALAD

Steps:

• Gather the ingredients.
• Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
• Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
• In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
• Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
• Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
• Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.

YUKON GOLD POTATO SALAD WITH CHERRY PEPPERS AND SWEET RELISH VINAIGRETTE

Steps:

• For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water. Season the water liberally with kosher salt. Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes. Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
• For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard. Slowly whisk in the olive oil to emulsify. Season with salt and pepper.
• Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette. Toss to coat, adding additional salt and pepper to taste. Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.

YUKON GOLD POTATO SALAD WITH CHILES, CILANTRO, AND TOASTED CUMIN

Steps:

• Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.
• Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.
• * Sold at some supermarkets and at specialty foods stores and Latin markets.

YUKON GOLD POTATO SALAD WITH CRISPY PROSCIUTTO AND TRUFFLE OIL

Steps:

• Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.
• Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)