| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 8 to 10 servings |
Ingredients
- 3 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 hard-boiled eggs, chopped
- 3 scallions, sliced
- 2 celery stalks, chopped fine
- 2 shallots, chopped fine
- 1 lemon, juiced
Instructions
- Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
- In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 322 |
| Total Fat | 21 g |
| Saturated Fat | 3 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 99 mg |
| Sodium | 308 mg |
Reviews
So good I followed exact recipe and it was DELISH!!! My boyfriend and father both thought so roo
You have to make this! Followed exactly but omitted lemon juice – it was fabulous!!!!
I make potato salad from another recipe all the time and get many requests at family dinners for my potato salad. I decided to try this version and was not disappointed, in fact my husband said it was the best potato salad I have ever made. I did not use the lemon juice but other than that followed the recipe exactly and it turned out amazing. the only thing was that I was glad I only added half of the potatoes at 1st and mixed into the wet ingredients because if I would have added all of the potatoes it would have been super dry.
Question, is this still served cold. I noticed she says to add the mixture in while it’s hot. Thanks
I love this recipe and my family loves it as well. I use russet potatoes instead of yukon gold as I think they absorb more. Nancy says to use one half lemon juiced not one whole lemon, as the recipe states. I also use 1 tablespoon mustard instead of two, but that’s how we like it. All in all it’s a great recipe, thanks Nancy….
I make my potato salad similar, but without all the onions and celery. I do add a pinch of crushed rosemary, sage, and thyme. Just a pinch. I also use white pepper instead of black pepper. But I will try her method, because it looks so good!!
This is one of the best potato salads we’ve ever had! I made the mayo/egg mixture in advance in the morning and it made making the potato salad a quick snap at dinner.
Not bad. I used red potatoes and 1 T of mustard and I can still taste the mustard. Kind of over powering. Its ok. I still feel like something is missing? Maybe I just got used to dill being in potato salad?
Followed recipe exact, but added one shallot instead of two. Very nice recipe; my husband asked for crumbled bacon next time. Will definitely make this again.
I wanted to make this version since seeing this morning. DELICIOUS. I have always liked dill pickle relish in mine but this does not need it. You get the same flavor from the lemon juice and mustard. Loved it.