If you're looking for a classic, no-fuss potato salad to bring to all your summer picnics and BBQs, your search stops here. Based off of my dad's recipe, this potato salad checks off all the boxes: it's creamy and tangy, with a little bit of crunch from the onion and pickles. What it's not: too sweet, which is one of my potato salad pet peeves.
Ingredients
- 3 lb.
Yukon Gold potatoes, cut into 1/2" pieces
-
Kosher salt
- 1
small red onion, finely chopped
- 1 1/2 c.
mayonnaise
- 1/4 c.
chopped dill pickles
- 1 tbsp.
Dijon mustard
- 1 tbsp.
fresh lemon juice
- 1/2 tsp.
paprika
- 4
hard-boiled eggs, chopped
- 1/4 c.
finely sliced chives
-
Freshly ground black pepper
Description
- Step 1In a large pot, cover potatoes with water; generously season with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12 to 15 minutes. Drain and let cool slightly.
- Step 2In a large bowl, mix onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined. Fold in potatoes, eggs, and chives; season with salt and pepper to taste. Refrigerate until ready to serve.
