Ingredients for 24 Carat Yellow Gold Potato Salad
- 4 slices bacon
- Hard Boiled Eggs (not included in recipe)
- 2 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- Dijon Mustard (not included in recipe)
- Turmeric (not included in recipe)
- Green Onions (not included in recipe)
- Sugar (not included in recipe)
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- water (to cover potatoes)
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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.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
33g
Fat
30g
Carbs
13g
