Best Classic Potato Salad

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

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

Directions

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
• Total Fat: 48 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 122 mg
• Sodium: 785 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 6 g
• Total Sugars: 3 g
• Protein: 8 g