Food & Cooking Recipes Salad Recipes Potato Salad 3.2 (249) 2 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 25, 2021 Rate PRINT Share Close Servings: 8 Chopped scallions are sprinkled on a potato salad made with Yukon golds. Ingredients 8 medium Yukon gold potatoes Coarse salt 1 ¼ cups mayonnaise 2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard 1 tablespoon chopped fresh dill Freshly ground pepper 3 celery stalks, peeled and thinly sliced 1 ½ cups finely chopped Vidalia onion 3 scallions, thinly sliced 6 hard-boiled large eggs, chopped Directions 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. Originally appeared: Martha Stewart Living, May 2005 Rate It PRINT