Best 24 Carat Yellow Gold Potato Salad Recipes

GREEN BEAN & BABY YUKON GOLD WARM POTATO SALAD

Steps:

• Halve or quarter potatoes depending on size.
• Steam Potatoes for about 15 minutes until tender.
• Steam green beans until crisp-tender (4-5 minutes).
• Shock green beans in ice water to stop cooking process.
• Whisk Mustard, dressing, herbs and shallot in small bowl.
• In large bowl toss potatoes, green beans and dressing.
• Top with bacon crumbles (if using).
• Serve & enjoy.

YAM AND YUKON GOLD POTATO SALAD

Steps:

• In a mixing bowl, toss the yam chunks with 2 tablespoons of oil.
• Spread potatoes out on a rimmed baking sheet.
• Bake in a 400° oven (rack positioned in the center of the oven) and stir occasionally for about 45 minutes or until the chunks are tender when pierced with a knife; cool completely.
• Meanwhile, place the Yukon potatoes in a large Dutch oven of lightly salted water; cover.
• Brint to a boil over high heat. Lower the heat to medium and cook for about 25 minutes or until potatoes are tender enought ot be pierced with a sharp knife.
• Drain and rinse under cold water until they are cool enough to handle.
• Peel and cut potatoes into 1 1/2 inch chunks.
• In a blender, add the lemon juice, mustard, salt, and pepper; with the blender running, add in the remaining oil to make a thick vinaigrette.
• In a big mixing bowl, mix together the yams, potatoes, celery, scallions, and mint.
• Toss with about 3/4 of the vinaigrette.
• Cover the salad and remaining vinaigrette; refrigerate until the salad is well chilled.
• Right before ready to serve, toss the salad with the remaining vinaigrette; season to taste with salt and pepper.
• Serve cold.

POTATO SALAD

Steps:

• Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
• Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.