Yukon Gold Potato Salad Recipe

Yukon Gold Potato Salad Recipe
Staff Writer
Sanofi US

Potato salad is a great dish for any occasion, and it's easy to make. This Yukon Gold Potato Salad recipe is delicious, plus it's free of the top eight food allergens.

4
Servings
123
Calories Per Serving
Deliver Ingredients

Ingredients

  • medium Yukon Gold potatoes, quartered (about 1½ pounds)
  • 1  Cup  minced sun-dried tomatoes packed in olive oil, plus 1 tablespoon oil from jar
  • 2  Tablespoons  white balsamic vinegar
  • 1  Teaspoon  dried oregano
  • 1/4  Cup  chopped fresh basil
  • Salt and freshly ground black pepper, to taste

Directions

Place the potatoes in a large saucepan and pour enough water over them to cover the potatoes by about 2 inches. Set the pan over high heat and bring to a boil. Boil the potatoes for 8–10 minutes, until fork-tender. Drain and transfer the potatoes to a large bowl.

While the potatoes are still warm, stir in the sun-dried tomatoes and oil from the jar, vinegar, and oregano. Toss to coat the potatoes.

Fold in the basil and season to taste with salt and pepper. Serve room temperature or chilled.

Nutritional Facts

Total Fat
8g
11%
Saturated Fat
1g
4%
Cholesterol
4mg
1%
Carbohydrate, by difference
13g
10%
Protein
4g
9%
Vitamin A, RAE
66µg
9%
Vitamin C, total ascorbic acid
53mg
71%
Vitamin K (phylloquinone)
60µg
67%
Calcium, Ca
66mg
7%
Choline, total
2mg
0%
Fiber, total dietary
4g
16%
Folate, total
23µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
52mg
16%
Niacin
2mg
14%
Phosphorus, P
78mg
11%
Selenium, Se
2µg
4%
Sodium, Na
171mg
11%
Water
39g
1%
Zinc, Zn
1mg
13%

Yukon Gold Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Yukon Gold Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.