Yukon Gold Potato Salad

Photo: Susie Cushner
Medium new potatoes can also be used.

Yield:

(serving size: serves 8 to 10)

Recipe from

Nutritional Information

Calcium 60 mg
Calories 267
Caloriesfromfat 0 %
Carbohydrate 43 g
Cholesterol 2 mg
Fat 9 g
Fiber 5 g
Iron 3 mg
Protein 6 mg
Satfat 1 g
Sodium 677 mg

Ingredients

4 pounds Yukon gold potatoes, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1/4 cup white wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup frozen green peas, thawed
2 cups chopped celery heart and inner leaves
2 cups chopped onion
1/2 cup chopped fresh parsley
1/3 cup minced fresh chives

Preparation

Cook potatoes in boiling salted water until tender, about 10 minutes. Drain. Whisk together oil, mayonnaise, mustard, vinegar, lemon juice, salt, and pepper. Toss with potatoes, peas, celery, onion, parsley, and chives. Cover with plastic wrap and refrigerate at least 2 hours before serving.

Note:

Susan Quick,

August 2000