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New in Cooking

Staub White and more

Yukon Gold Potato Salad

Serves: Makes 6 to 8 servings


  • 2 lbs. Yukon Gold potatoes (skin on)
  • ¾ cup mayonnaise
  • 2 teaspoons unfiltered apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Pinch of sugar
  • Salt & pepper to taste
  • 2–3 medium celery stalks
  • 2 tablespoon fresh chives
  • 1 can black olives
  • 2 tablespoon mint
  • 2 tablespoon Italian parsley
  • Pinch of paprika


Fresh herbs, apple cider vinegar and tangy Dijon give this salad plenty of bright flavor.

Salt a large pot of water and bring to a boil. Place halved or quartered potatoes into water and boil lightly until the pieces can be pierced easily, be careful not to overcook. Strain off the boiling water and use cold faucet water to cool the potatoes down (or they will continue to cook) and set aside. While potatoes are cooling, mix mayo, vinegar, mustard, sugar, salt and pepper together and set aside. Adjust seasoning, mustard and vinegar in the dressing to your taste. Finely slice celery and fresh chives and set to the side. Drain off olives and slice to desired size. Chop mint and combine celery, chives, olives and mint into one bowl until evenly mixed.

Once the potatoes are room temperature, chop into 1" x 1" bite sizes. Pour dressing mixture over spuds and fold into salad, without roughing up the potatoes. Pour in herb/vegetable mixture and fold in until lightly combined. Garnish with Italian parsley and a pinch of paprika.

by Stephanie Piché, Caterer

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