Ingredients for 24 Carat Yellow Gold Potato Salad
- 4 slices bacon, cooked and crumbled
- Hard Boiled Eggs
- Yukon Gold Potatoes
- 1 cup mayonnaise
- Dijon Mustard
- Turmeric
- Green Onions
- Sugar
- Ground Black Pepper
- 1 teaspoon salt
How to Make 24 Carat Yellow Gold Potato Salad
- Peel and cube 2 pounds of Yukon Gold potatoes. Place in a large pot and cover with cold water by about an inch.
- Bring the water to a boil over high heat. Once boiling, reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and rinse under cold water to stop the cooking process. Let the potatoes cool slightly.
- While the potatoes are cooling, cook 4 slices of bacon until crispy. Remove from pan, drain on paper towels, and crumble when cool.
- In a large bowl, combine the cooled potatoes with 1 cup of mayonnaise, 1/4 cup chopped celery, 1/4 cup chopped red onion, 2 tablespoons yellow mustard, 1 tablespoon white wine vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gently fold in the crumbled bacon.
- Cover and refrigerate for at least 3 hours to allow flavors to meld. Serve chilled and enjoy!
- For an extra special touch, garnish with fresh dill or paprika before serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
33g
Fat
30g
Carbs
13g
