Best 7 Bonnies Yukon Gold Dill Potato Salad Recipes

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Bonnie's Yukon Gold Dill Potato Salad is a delightful and flavorful dish that combines tender Yukon Gold potatoes, fresh dill, and a tangy dressing. The salad combines creamy and tangy flavors, making it a perfect side dish for summer gatherings, picnics, or potlucks. Bonnie's Yukon Gold Dill Potato Salad offers a refreshing twist to the classic potato salad with its combination of fresh dill, Dijon mustard, and a hint of sweetness from honey. The recipe also includes variations for a vegan and mayonnaise-free option, catering to different dietary preferences. Whether you prefer a traditional or a lighter version, Bonnie's Yukon Gold Dill Potato Salad has something for everyone.

Here are our top 7 tried and tested recipes!

YUKON GOLD POTATO SALAD



Yukon Gold Potato Salad image

Chopped scallions are sprinkled on a potato salad made with Yukon golds.

Categories     side dish     potatoes     potato salad     barbecue     summer recipes     picnic recipes

Yield 8

Number Of Ingredients 10

8 medium Yukon gold potatoes
1 1/4 c. mayonnaise
2 tbsp. fresh lemon juice
1 tbsp. Dijon mustard
1 tbsp. Chopped fresh dill
Freshly ground pepper
3 celery stalks
1 1/2 c. finely chopped Vidalia onion
3 scallions
6 hard-boiled large eggs

Steps:

  • 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.

GOLDEN POTATO SALAD



Golden Potato Salad image

Yukon Gold potatoes and grainy mustard will make this tasty golden potato salad recipe stand out among your favorite summer cookout sides.

Provided by Diana Rattray

Categories     Side Dish     Dinner     Lunch     Salad

Time 35m

Yield 6

Number Of Ingredients 11

For the Salad:
1 teaspoon salt
2 pounds Yukon Gold potatoes , washed, cut in 1/2-inch to 1-inch cubes
1/2 cup diced celery
4 hard-cooked eggs , chopped
1/4 cup finely chopped onion, optional
For the Dressing:
1 cup mayonnaise
1/2 teaspoon salt
1 to 2 tablespoons grainy mustard
2 teaspoons dill relish

Steps:

  • Gather the ingredients.
  • Put the cubed potatoes in a medium saucepan and cover them with water. Add 1 teaspoon of salt and bring to a boil over high heat.
  • Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender. Drain the water and cool the potatoes completely (about 30 minutes).
  • In a large bowl, combine the cooled potatoes with the celery, chopped eggs, and optional onion.
  • Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
  • Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard as needed, for flavor and texture.
  • Chill until serving time. Chilling for a couple of hours allows the flavors to develop and combine.

Nutrition Facts : Calories 446 kcal, Carbohydrate 33 g, Cholesterol 140 mg, Fiber 4 g, Protein 9 g, SaturatedFat 5 g, Sodium 894 mg, Sugar 3 g, Fat 31 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g

BONNIE'S POTATO AND ONION PIE



BONNIE'S POTATO AND ONION PIE image

This is a great side dish with tons of flavor, and easy to prepare. The smell is fantastic! (No crust to make) Great served with chicken on the spit and a tossed green salad. Sliced potatoes and onions cooked in sour cream and cheese of your choice. I hope you try this side dish! Enjoy!

Provided by BonniE !

Categories     Potatoes

Time 1h15m

Number Of Ingredients 8

2 pounds of russet potatoes, peeled and sliced very thin
1 medium size onion, peeled and cut in half, and sliced very thin
salt and pepper to taste (light on the pepper)
4 teaspoons of minced garlic
1 cup of grated cheese, divided
2/3 cup of sour cream, whipping cream, or milk (i use a combination of all three!)
1/4 cup parmesan grated fresh
pam spray

Steps:

  • 1. Cook's Tip: A word about cheese. I use jack cheese, fontina, gruyere cheese, cheddar, but I like fontina and jack cheese the best. For the milk mixture, I use a combination of sour cream, heavy cream and 2% milk, which is what I had on hand. You can use all milk, or all cream, or mix it up. Use what you like. Experiment to your hearts content. This is a fun recipe for that!
  • 2. Pre-heat the oven to 375 degrees. Spray a 10 inch glass pie dish with Pam.
  • 3. Scatter 2 teaspoons of garlic on bottom of Pam sprayed pie dish. Put half of the sliced potatoes on top of the garlic, overlapping the slices. Add half of the onion slices. Add salt and pepper (go easy on the pepper) Sprinkle 1/3 cup of cheese (your choice) over the onions evenly. Repeat the layer of garlic, potatoes, onions, and salt, pepper. Add the milk mixture evenly over the top, and then add the remaining 2/3 cup of cheese of choice, plus, the 1/4 cup of parmesan cheese.
  • 4. Cover the pie with foil and bake 30 minutes, uncover and bake 30 minutes more. You may want to do a low broil to brown the top. Cut into wedges to serve. Enjoy!
  • 5. Cook's Note: I also have a Tater and Onion Pie with ham that is another variation of this recipe and it is posted.

POTATO SALAD



Potato Salad image

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling

Steps:

  • Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
  • Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

SUNNY'S EASY T-BONE STEAK N POTATOES SALAD



Sunny's Easy T-Bone Steak N Potatoes Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 13

3 pounds petite red potatoes
Kosher salt and freshly ground black pepper
1 red bell pepper, cut into large strips
Olive oil, for drizzling
Two 1-inch-thick T-bone steaks, at room temperature
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
4 sprigs fresh thyme
1/4 cup English mustard (I like Coleman's here)
1/4 cup apple cider vinegar
1/4 cup olive oil
1 teaspoon sugar
4 scallions, white and green parts, chopped

Steps:

  • For the potatoes: Fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. Drain and let cool slightly, then cut into halves or quarters depending on the size
  • Preheat a grill to medium high.
  • Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook's Note). Chop the peppers once cool enough to handle.
  • For the steak: Season the steaks on all side by drizzling with olive oil, then sprinkling on salt and a few grinds of pepper. Place the thyme on the grill and immediately place the steaks over the top. Cook on one side for about 4 minutes, then flip, discarding the thyme, and grill for another 3 minutes. Remove the steaks from the grill and gently tent with aluminum foil for 10 minutes.
  • For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir.
  • Cut the meat off the bone and chop the steak into bite-size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature.

GRILLED POTATO SALAD



Grilled Potato Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 26m

Yield 4 servings

Number Of Ingredients 8

4 large Yukon gold potatoes, sliced 1/4-inch thick
5 tablespoons extra-virgin olive oil, divided
2 tablespoons grill seasoning blend, 2 palm full (recommended: Montreal Steak Seasoning by McCormick Grill Mates)
2 tablespoons rosemary leaves, 3 sprigs, stripped and chopped
2 navel oranges, peeled and chopped
1 small red onion, thinly sliced
4-5 cups arugula, chopped, 2 bunches
2 tablespoons red wine vinegar

Steps:

  • Place potatoes in large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons grill seasoning and rosemary. Grill potatoes 4 to 5 minutes on each side.
  • While the potatoes are cooking, combine oranges and red onion and dress with red wine vinegar and some extra-virgin olive oil.
  • Remove the potatoes from the grill to the dressed oranges and onions, toss to coat. When you grill potatoes they will be slightly drier than when you use other methods of cooking. By adding the potatoes to the dressing while they are hot, they really will soak in the dressing.
  • When ready to serve, add the arugula to the potatoes and toss to distribute.

QUICK GOLDEN POTATO SALAD



Quick Golden Potato Salad image

What's a cookout without potato salad? Incomplete, we say. We think Linda's version will become a summer staple. -Linda Behrman, North Merrick, New York

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 10 servings.

Number Of Ingredients 13

2-1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, chopped
1 small red onion, chopped
1/2 cup shredded carrot
1 cup mayonnaise
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons spicy brown mustard
1 tablespoon mustard seed
3 teaspoons snipped fresh dill, divided
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

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.

Nutrition Facts : Calories 269 calories, Fat 21g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 345mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

  • Choose the Right Potatoes: Yukon Gold potatoes are the best choice for this salad, as they hold their shape well and have a creamy texture. If you can't find Yukon Gold, you can also use red or white potatoes.
  • Cook the Potatoes Perfectly: To ensure that the potatoes are cooked evenly and have a tender texture, boil them until they are just fork-tender. Overcooking will make them mushy.
  • Make the Dressing Ahead of Time: You can save time by making the dressing ahead of time and refrigerating it until you're ready to serve the salad. This will allow the flavors to meld and develop.
  • Add the Dill at the End: Fresh dill is a key ingredient in this salad, and it's best to add it just before serving. This will help to preserve its delicate flavor and aroma.
  • Serve the Salad Chilled: This salad is best served chilled, as the cold temperatures help to enhance the flavors of the potatoes and dressing.

Conclusion:

Bonnie's Yukon Gold Dill Potato Salad is an easy and delicious side dish that is perfect for potlucks, picnics, and BBQs. With its creamy potatoes, tangy dressing, and fresh dill, this salad is sure to be a hit with everyone who tries it. So next time you're looking for a new potato salad recipe, give Bonnie's Yukon Gold Dill Potato Salad a try!

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