- Calories: 130
- Protein: 2 g
- Total Fat: 5 g
- Unsaturated Fat: 4 g
- Saturated Fat: 1 g
- Cholesterol: 5 mg
- Total Carbohydrate: 21 g
- Dietary Fiber: 1 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 280 mg
No barbecue is complete without a classic potato salad. This recipe keeps it simple: I use Yukon gold potatoes because they have a waxy exterior, which keeps them from falling apart after being cooked and gives your finished product a creamy texture. I opt for light mayo and a grainy mustard and combine them with apple cider vinegar for a tasty way to season them up. Finally, I choose a few yummy add-ons—red onions and chives—to deliver a hit of extra flavor and pop of color. And while the mushroom bacon is optional, it sure does add to the fun factor. I like to serve this side with barbecued chicken or fish, turkey burgers, veggie skewers or any other grilled goodie.
- Prep time
- Total Time
• 24 ounces Yukon gold potatoes, scrubbed and cut into chunks (skin intact)
• ¾ cup light mayonnaise
• 2 tablespoons grainy mustard
• 1 teaspoon apple cider vinegar
• ⅛ to ¼ cup chopped red onion
• ⅛ to ¼ cup chopped chives
• Salt and pepper to taste
• ⅛ teaspoon paprika
• Mushroom bacon, optional for topping
Place potato chunks into a large pot and cover with 1 inch water. Bring to a boil over high heat. Reduce heat to a simmer, and continue to cook until potatoes are fork-tender but still firm, about 10 minutes.
Drain and rinse potatoes and let cool for 5 minutes. Place into a large bowl and set aside.
Combine mayonnaise, mustard, apple cider vinegar, onions and chives in a small bowl. Add to large bowl with potatoes and mix gently to thoroughly coat potatoes. Season with salt and pepper to taste and sprinkle paprika on top. Add optional mushroom bacon, if desired.
A serving is ½ cup.
Try my Roasted Sweet Potato Salad.