24 Carat Yellow Gold Potato Salad
photo by Sassy J
- Ready In:
- 3hrs 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 slices bacon
- 3 large hard-boiled eggs
- 3 1⁄2 cups washed and unpeeled yukon gold potatoes, cut into bite size pieces
- 1⁄2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1⁄4 teaspoon turmeric
- 2 tablespoons green onions, finely chopped
- 1 1⁄2 tablespoons sugar (to taste)
- 1⁄2 teaspoon ground black pepper (to taste)
- 1⁄2 teaspoon salt (to taste)
directions
- In a large saucepot add potatoes and enough water to slightly cover potatoes.
- Place pan of potatoes over medium heat and cook until potatoes are almost fork tender ( about 15 minutes ).
- Drain potatoes, place potatoes in refrigerator and chill for 1 hour.
- Fry bacon and set aside and when bacon is cooled, crumble.
- After potatoes are chilled, mix together remaining ingredients including crumbled bacon and pour over potatoes.
- Mix gently together potatoes and mayonnaise/bacon mixture.
- Chill potato salad for at least 2 more hours.
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Reviews
RECIPE SUBMITTED BY
Chef shapeweaver
United States
Even though I haven't been here for a long time, MY recipes aren't up for adoption. :) And don't change any of them either. ;)