Sweet and Savory Potato Salad – Scott Smith

 2012 San Luis Valley Potato Festival – Professional Chef Cook-Off entry!

Servings: 10

  • 4 cups Yukon Gold potatoes, cubed
  • 1 Gala apple, peeled and diced
  • 2 Tbl. Celery, finely diced
  • ¼ cup Green Onion, chopped
  • ¼ cup Mustard Sauce
  • 2 Tbl Mayonnaise
  • 3 Tbl Cooked Bacon, chopped
  • ¼ tsp. Salt


Boil potatoes in salted water until soft. Drain and let cool.

Once potatoes are cool, add remaining ingredients and mix well. Cover and place in refrigerator for at least 1 hour to allow the flavors to develop.