Best Classic Potato Salad

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 25 minutes

Ingrédients

3 lb. Yukon Gold potatoes, unpeeled, cut into 1/2" pieces

Kosher salt

1 small red onion, finely chopped

1 1/2 c. mayonnaise

1/4 c. finely chopped dill pickles

1 tbsp. Dijon mustard

1 tbsp. fresh lemon juice

1/2 tsp. paprika

4 hard-boiled eggs, chopped

1/4 c. thinly sliced chives

Freshly ground black pepper

Instructions

In 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.

In 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. Refrigerate until ready to serve.

Nutrition

• Calories: 627
• Lipides Totaux: 48 g
• Lipides Saturés: 8 g
• Acides Gras Trans: 0 g
• Cholestérol: 122 mg
• Sodium: 785 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 3 g
• Protéines: 8 g