Classic Creamy Yukon Gold Potato Salad with a Twist
This scrumptious potato salad is a delightful blend of creamy textures and zesty flavors, making it a crowd-pleaser at any gathering. Made with tender Yukon Gold potatoes, this recipe features a bright and tangy dressing that beautifully complements the rich taste of crispy bacon, crunchy celery, and sweet relish. Every bite is enhanced with the freshness of diced chives and hard-boiled eggs, creating a well-balanced dish that's perfect for picnics, barbecues, or potlucks. Friends and family who usually shy away from traditional potato salads will be lining up for seconds of this exquisite and satisfying side dish.
N/A
Servings
N/A
Calories
18
Ingredients
Ingredients
Yukon Gold potatoes
2 lbs (sliced lengthwise and cut into half or quarter rounds)
cider vinegar
2 tablespoons (none)
chicken stock or potato water
1/3 cup (none)
onion
2/3 cup (finely chopped)
celery
1/2 cup (finely chopped)
bacon
3-4 slices (crisply cooked and chopped or crumbled)
dill pickle relish or sweet pickle relish
2-3 tablespoons (none)
hard-boiled eggs
2 (peeled and sliced thin)
chives or scallions
3 tablespoons (finely chopped)
salt
to taste (none)
white pepper
to taste (freshly ground if available)
mayonnaise
1 cup (homemade if possible)
sour cream
optional (none)
lettuce leaves
for serving (none)
pimiento
diced, for garnish (none)
hard-boiled eggs
sliced, for garnish (none)
tomatoes
quartered, for garnish (none)
parsley sprig
for garnish (none)
Instructions
1
Begin by slicing the Yukon Gold potatoes lengthwise in half or quarters if they are particularly large, then cut them crosswise into 1/2-inch thick half-round or quarter-round slices. Place the potatoes in a saucepan and cover them with water, adding 1 1/2 teaspoons of salt for every quart of water used. Heat the water until it reaches a simmer, and cook the potatoes for 5 to 6 minutes until they are just cooked through but still firm. It is crucial to avoid overcooking them, as they should hold their shape.
2
Once cooked, remove the potatoes from heat and drain them, reserving 1 cup of the cooking liquid for later. Transfer the warm potatoes to a large mixing bowl.
3
In a small bowl, whisk together the cider vinegar and 1/3 cup of the reserved potato water or chicken stock. Drizzle this mixture over the warm potatoes, gently tossing them to ensure even distribution. Allow the potatoes to sit for 10 minutes, enabling them to absorb the tangy flavors.
4
Carefully fold in the finely chopped onion, celery, crispy bacon bits, dill or sweet pickle relish, sliced hard-boiled eggs, and chives. Season the mixture to taste with salt and freshly ground white pepper.
5
Add 2/3 cup of mayonnaise (or a mixture of mayonnaise and sour cream for added richness) to the potato mixture and gently fold everything together until well combined. Taste the salad and adjust seasoning with additional salt, pepper, or mayonnaise as desired.
6
Cover the potato salad with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together. For the best taste, consider chilling it longer; just remember to bring it back to room temperature before serving.
7
When ready to serve, line a bowl or platter with crisp lettuce leaves and mound the potato salad on top. Taste the salad one last time and adjust the seasoning if necessary. For an attractive presentation, decorate the salad with diced pimiento, additional slices of hard-boiled egg, quartered tomatoes, and fresh parsley sprigs.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of potatoes are used in this recipe?
This recipe uses 2 lbs of Yukon Gold potatoes for their creamy texture and rich taste.
How should the Yukon Gold potatoes be sliced?
Slice them lengthwise in half or quarters, then cut them crosswise into 1/2-inch thick half-round or quarter-round slices.
How long do I need to cook the potatoes?
Cook the potatoes in simmering water for 5 to 6 minutes until they are just cooked through but still firm.
What is the secret to keeping the potatoes from falling apart?
It is crucial to avoid overcooking them; they should be firm enough to hold their shape after 5-6 minutes of simmering.
How much salt should be added to the potato cooking water?
Add 1 1/2 teaspoons of salt for every quart of water used to boil the potatoes.
Should I save any of the potato cooking water?
Yes, reserve 1 cup of the cooking liquid after draining the potatoes to use in the dressing.
What liquid is mixed with the cider vinegar for the initial dressing?
Whisk together the cider vinegar with 1/3 cup of either the reserved potato water or chicken stock.
How long should the potatoes sit with the vinegar mixture?
Allow the warm potatoes to sit for 10 minutes after drizzling them with the vinegar mixture to absorb the flavors.
What type of vinegar is recommended for this potato salad?
The recipe calls for 2 tablespoons of cider vinegar.
Does this recipe include bacon?
Yes, it includes 3-4 slices of crisply cooked and chopped or crumbled bacon.
What kind of relish is best for this salad?
You can use 2-3 tablespoons of either dill pickle relish or sweet pickle relish depending on your preference.
Are hard-boiled eggs included in the salad?
Yes, the recipe includes 2 hard-boiled eggs that are peeled and sliced thin to be folded into the mixture.
What is the ratio of mayonnaise used?
Use 2/3 cup to 1 cup of mayonnaise, depending on your desired level of creaminess.
Can I add sour cream to the potato salad?
Yes, adding sour cream along with the mayonnaise is an optional step to provide additional richness.
What type of pepper should I use for seasoning?
Freshly ground white pepper is recommended for seasoning this dish.
Can I use scallions instead of chives?
Yes, the recipe allows for 3 tablespoons of either finely chopped chives or scallions.
How long should the potato salad be refrigerated before serving?
Refrigerate the salad for at least 1 hour, though chilling it longer allows the flavors to meld even better.
Should the potato salad be served straight from the fridge?
For the best taste, the recipe suggests bringing the salad back to room temperature before serving.
How should I present the potato salad for a gathering?
Line a bowl or platter with crisp lettuce leaves and mound the potato salad on top.
What are the recommended garnishes for this dish?
Decorate with diced pimiento, additional hard-boiled egg slices, quartered tomatoes, and fresh parsley sprigs.
Is it okay to use store-bought mayonnaise?
While store-bought works, the recipe notes that using homemade mayonnaise is preferred if possible.
How much onion is required?
The recipe calls for 2/3 cup of finely chopped onion.
Does the recipe require celery?
Yes, it uses 1/2 cup of finely chopped celery for added crunch.
What makes this potato salad different from traditional versions?
The 'twist' comes from a bright, tangy vinegar-based initial soak combined with crispy bacon and sweet relish.
Is this recipe suitable for outdoor events?
Yes, it is described as a perfect side dish for picnics, barbecues, and potlucks.
Can I use chicken stock instead of potato water?
Yes, 1/3 cup of chicken stock can be used as an alternative to the reserved potato cooking liquid.
How do I ensure the dressing is evenly distributed?
Gently toss the warm potatoes with the vinegar and stock mixture to ensure even distribution before adding the creamy elements.
Should the eggs be chopped or sliced?
The recipe specifies that the hard-boiled eggs should be peeled and sliced thin.
When should I adjust the seasoning?
Taste and adjust the salt and pepper both after mixing and once more just before serving.
What is used for a pop of red color in the garnish?
Diced pimiento and quartered tomatoes are used to add color and visual appeal to the final presentation.