The Best Potato Salad

A creamy and tangy potato salad featuring Yukon Gold potatoes, dill pickles, and hard-boiled eggs, perfect for any gathering.

Cook time: 30 minutes

Servings: 6

Ingredients

• 3 lb Yukon Gold potatoes cut into 1/2" pieces
• 0 to taste kosher salt
• 0 to cover water
• 1 small red onion finely chopped
• 1.5 cups mayonnaise
• 0.25 cup dill pickles chopped
• 1 Tbsp Dijon mustard
• 1 Tbsp lemon juice fresh
• 0.5 tsp paprika
• 4 hard-boiled eggs chopped
• 0.25 cup chives thinly sliced
• 0 to taste kosher salt
• 0 black pepper freshly ground
• 0 chives additional chopped, for topping

Instructions

1. In a large pot, cover 3 lb. of Yukon Gold potatoes cut into 1/2" pieces with water and generously season with kosher salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, about 12 to 15 minutes. Drain and let cool slightly.
2. In a large bowl, mix 1 small finely chopped red onion, 1 1/2 cups of mayonnaise, 1/4 cup of chopped dill pickles, 1 tablespoon of Dijon mustard, 1 tablespoon of fresh lemon juice, and 1/2 teaspoon of paprika until well combined.
3. Finely chop the 4 hard-boiled eggs. Fold the chopped eggs, cooled potatoes, and 1/4 cup of thinly sliced chives into the mayonnaise mixture. Season with kosher salt and freshly ground black pepper to taste.
4. Top with additional chopped chives and serve!