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Yukon Gold Potato Salad MH
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| Ingredients | |
| 8 medium | Yukon gold potatoes |
| 1 1/4 cups | mayonnaise |
| 2 tablespoons | fresh lemon juice |
| 1 tablespoon | Dijon mustard |
| 1 tablespoon | chopped fresh dill |
| Freshly ground pepper | |
| 3 | celery stalks, peeled and thinly sliced |
| 1 1/2 cups | finely chopped Vidalia onion |
| 3 | scallions, thinly sliced |
| 6 hard-boiled large eggs, chopped Directions Put potatoes in a large pot of salted | |
| water, bring to a boil. Cook until just tender, | |
| 20 to 25 minutes. Drain; let cool. Stir together mayonnaise, lemon juice, | |
| mustard, and dill; season with salt and | |
pepper. Peel potatoes; cut into 1-inch
chunks. Fold into mayonnaise mixture.
Fold in celery, onion, scallions, and eggs
(reserving some scallions for garnish).
Refrigerate, covered, until ready to serve.
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