Golden Apple Potato Salad Recipes

Steps:

• Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 20-30 minutes or until tender.
• In a small bowl, combine the mayonnaise, yogurt, vinegar, mustard, garlic and salt.
• Peel warm potatoes and slice into a large bowl; add the bacon and onion. Pour dressing over potato mixture and gently toss to coat. Fold in apples. Cover and refrigerate for several hours before serving.

Steps:

• Put potatoes into a medium saucepan, and cover with cold water by about 1 inch. Add 2 teaspoons salt. Bring to a boil. Reduce to a simmer. Cook until tender when pierced with a fork, 15 to 20 minutes. Drain, and set aside until just cool enough to handle; peel if desired. Cut into 1/2-inch-thick pieces.
• Meanwhile, stir together shallots, wine, vinegar, and 1 teaspoon salt in a large bowl. Add warm potatoes; toss to coat potatoes. Add parsley, dill, and oil; toss gently to coat potatoes. Season with salt and pepper. Stir in apple. Serve immediately, or refrigerate up to 4 hours; bring to room temperature before serving.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain; cool for 15 minutes. , In a large bowl, combine the red pepper, onion, carrot and potatoes. , In a small bowl, whisk the mayonnaise, oil, vinegar, mustard, mustard seed, 2 teaspoons dill, sugar, salt and pepper. Pour over potato mixture; gently toss to coat. Sprinkle with remaining dill. Refrigerate until serving.

Steps:

• Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
• Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
• Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
• Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.