Monday, August 6, 2012

Saving my Potatoes SALAD

Yukon make these potatoes Gold!..    My Olympic vegetable pun of the day.

While I was cleaning up in my kitchen I pulled out a bag of Yukon Gold potatoes and noticed that they were starting to sprout.  I am getting tired of always having to throw food out so I was trying to think of something pretty easy to make that could keep for a few days and could be great for the summer.

The only thing that came to mind was a creamy comfort food Potato Salad.   So I decided to make some Saving my Potatoes Salad.

Growing up my mom always made potato salads in the summer because she could cook it on the stove and with a few ingredients have something we could eat right out of the fridge for a few days.  That meant less work sweating it out in the kitchen.

My mom's potato salad was always made with a french vinaigrette as her background has French cooking influences.

My Yukon Gold Creamy Potato Salad is a little more mixed up.   More like a fully loaded baked potato and a little side salad all mixed up together.


5 or 6 Yukon Gold potatoes
1 garlic clove
1 green onion
1 handful of fresh parsley
1 tbsp mustard
2 tbsp sour cream
1/3 cup mayonaisse
1 celery stalk
2 mini pickles
1 tsp smoked paprika
1 strip of cooked bacon
1 tsp white wine vinegar
1 tsp dried or fresh chives
salt and pepper to taste

Optional: You could also add Hard Boiled eggs, green or red peppers, or carrots.


Cut the potatoes into  1 inch cubes and rinse in water.  You can scrub them and leave the skin on or you can peel them.  I chose to peel them because they weren't super fresh.

In a large pot fill with water 3/4 of the way to the top.   Add salt and potatoes and boil until fork tender, about 15 minutes.

In a large bowl add the garlic clove, I used a rasp to grate it so that you wouldn't get chunks of garlic.   Add the sour cream, mayonnaise, mustard and wine vinegar and mix.  

Chop the celery into a small dice and add to the bowl.   Chop the pickles into tiny pieces and add to the bowl.   Chop the parsley and the green onion into a fine chop and add to the bowl.   Add the smoked paprika and salt and pepper to taste.  Add the chives.

When the potatoes are cooked drain them and toss them into the bowl while they are still warm.   Mix until the potatoes are thoroughly coated with the dressing mixture.  

Crumble or chop the crispy bacon into small pieces and add to the top of the potato salad.

You can serve it warm or cold out of the fridge.    Because it's made with mayonnaise and sour cream do not let it sit out for an extended period of time.

It should make about 4-6 servings depending on how big the potatoes are and how big you like your serving sizes to be.

The only cooking required was the boiling of the potatoes and the cooking of the bacon.   But you could omit the bacon and add other vegetables.  

You can adjust to your preference as it's a very flexible thing to make and great for guests.

One of my favourite summer time foods.


  1. Yum! I would never thought to add sour cream and chives but I love the way that sounds. Great idea to use up those sprouting potatoes.

  2. If it works on a baked potato why not in potato salad? right?

  3. Linda, thanks a bundle for the follow back. Cheers


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