Description
A delightful harmony of creamy mayonnaise, fresh vegetables, and tender Yukon Gold potatoes that brings everyone together.
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
- In a large pot, cover the cut Yukon Gold potatoes with water and generously season with kosher salt. Bring to a boil over high heat, then reduce heat and cook for 12 to 15 minutes until easily pierced with a knife.
- Drain the hot water and let the potatoes cool slightly until warm to the touch.
- In a large bowl, combine the chopped red onion, mayonnaise, dill pickles, Dijon mustard, lemon juice, and paprika. Mix until thoroughly blended.
- Gently fold the cooled potatoes, chopped hard-boiled eggs, and thinly sliced chives into the dressing mixture. Ensure everything is coated well for maximum flavor.
- Season with kosher salt and freshly ground black pepper to taste. Cover and refrigerate until ready to serve.
Notes
Allow your salad to chill in the refrigerator for at least an hour before serving to let the flavors meld. Adjust acidity by adding more lemon juice or mustard if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg