24 Carat Yellow Gold Potato Salad Recipe

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

1. Peel and cube 2 pounds of Yukon Gold potatoes. Place in a large pot and cover with cold water by about an inch.
2. 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.
3. Drain the potatoes and rinse under cold water to stop the cooking process. Let the potatoes cool slightly.
4. While the potatoes are cooling, cook 4 slices of bacon until crispy. Remove from pan, drain on paper towels, and crumble when cool.
5. 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.
6. Gently fold in the crumbled bacon.
7. Cover and refrigerate for at least 3 hours to allow flavors to meld. Serve chilled and enjoy!
8. For an extra special touch, garnish with fresh dill or paprika before serving.