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Yukon Gold Potato Salad Recipe

User Rating 5 Star Rating (1 Review)

By Chef Dan Skay

Bacon, onion, and Dijon mustard dressing with rosemary make gold potato salad special. Use baby gold potatoes for this application. Salad may be served warm or cold.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 8 each Yukon gold size B potatoes (1-1/2 to 2-1/4 inches in diameter)
  • 1 Tablespoon Dijon mustard
  • 1/8 cup white wine vinegar
  • 1/2 cup olive oil
  • 4 strips cooked bacon, chopped
  • 1 teaspoon fresh rosemary, chopped fine
  • 1/2 cup yellow onion, small dice
  • Salt to taste
  • Pepper to taste


Cook gold potatoes approximately 10 minutes or until tender yet firm to the bite. Cut cooked potatoes into halves or quarters.

Place Dijon mustard in stainless steel bowl adding in the white wine vinegar then slowly drizzle in the olive oil.

To the vinegar oil mix, add the rosemary, bacon, and onion.

Pour the bacon dressing over the warm yukon gold potatoes and toss.

Serve potato salad warm or cool quickly and store in the refrigerator.

Yield: 4 servings

Recipe Source: Chef Dan Skay
Reprinted with permission.

User Reviews

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 5 out of 5

This is really good and really easy. I like the tang of the mustard and vinegar. I will definitly make it again and will encourage my friends to do so, too.

1 out of 1 people found this helpful.

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