Description
A delightful classic creamy potato salad that’s perfect for summer barbecues, potlucks, or family dinners, encapsulating nostalgia and flavor.
Ingredients
Scale
- 3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2” pieces
- Kosher salt, to taste
- 1 small red onion, finely chopped
- 1 1/2 cups mayonnaise
- 1/4 cup finely chopped dill pickles
- 1 tbsp. Dijon mustard
- 1 tbsp. fresh lemon juice
- 1/2 tsp. paprika
- 4 hard-boiled eggs, chopped
- 1/4 cup thinly sliced chives
- Freshly ground black pepper, to taste
Instructions
- Cook the Potatoes: In a large pot, cover the diced potatoes with water and generously season with kosher salt. Bring to a boil, then reduce heat and cook for 12-15 minutes.
- Cool the Potatoes: Drain and let cool slightly, keeping them warm but not hot to maintain their shape.
- Make the Dressing: In a large mixing bowl, combine red onion, mayonnaise, dill pickles, Dijon mustard, lemon juice, and paprika. Stir until smooth.
- Combine Ingredients: Gently fold cooled potatoes into the dressing with hard-boiled eggs and chives, careful not to mash.
- Season and Chill: Season with salt and pepper to taste, cover, and refrigerate for at least one hour before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days and consume within this time frame.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg
Keywords: potato salad, creamy salad, summer side dish, easy recipes