Jump to Recipe Print Recipe

Classic Potato Salad

Portions:6
Share on Facebook Print Recipe

Ingredients

  • 3 lb. yukon gold potatoes chopped into 1” pieces
  • kosher salt
  • 1 ½ c. mayonnaise
  • 1 small red onion finely chopped
  • 1 tbsp. Dijon mustard
  • 1 tbsp. lemon juice
  • ¼ c. chopped pickles
  • ½ tsp. paprika
  • 4 hard boiled eggs chopped
  • ¼ c. finely chopped chives
  • Freshly ground black pepper
  • Butterhead lettuce for serving

Instructions

  • In a large pot, cover potatoes with water and season generously with salt.
  • Bring water to a boil and cook until potatoes are easily pierced with a knife,12 to 15.
  • Drain and let cool slightly.
  • In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika.
  • Stir until well combined.
  • Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper.
  • Refrigerate until ready to serve.
  • Serve cold or at room temperature over butterhead lettuce in a large serving bowl.
————————————————————————————————–
Course Eggs / Salad / Vegetables
Diets Vegetarian