Golden Potato Salad

This potato salad is perfect for your summer cookout.


10 servings


2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, chopped
1 small red onion, chopped
1/2 cup shredded carrot
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spicy brown mustard
1 tablespoon mustard seed
3 teaspoons snipped fresh dill, divided
1 1/2 teaspoons granulated (white) sugar
3/4 teaspoon salt
1/2 teaspoon pepper


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until tender. Drain; cool for 15 minutes.

In a large bowl, combine the red pepper, onion, carrot and potatoes.

In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.

Estimated Time

Preparation Time: 25 minutes
Cook Time: 15 minutes
Cool Time: 15 minutes
Chill Time: 2 hours

Nutritional Information

Amount per serving (3/4 cup): 269 calories, 21 g fat (3 g saturated fat), 8 mg cholesterol, 345 mg sodium, 18 g carbohydrate, 2 g fiber, 2 g protein.

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