Ingredients
3 lb. Yukon Gold potatoes, chopped into 1” pieces
Kosher salt
1 1/2 c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4 c. chopped pickles
1/2 tsp. paprika
4 hard boiled eggs, chopped
1/4 c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving
Preparation
Step 1In a large pot, cover potatoes with water and season generously 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, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Step 3Serve over butterhead lettuce.
What kind of potatoes are best for potato salad? Now is not the time to use extra starchy russet potatoes. Those are great for baking and frying, but not so great when boiled. (They’ll crumble apart!) For potato salad purposes, you need waxy potatoes, such as red potatoes, Yukon golds, and fingerlings. They hold their shape better when cooking and they usually have creamier interiors. Should I peel the taters? You can, but it’s not necessary. Unlike the skins of russet potatoes, which are very tough, astringent, and distracting, waxy potatoes have a much more delicate skin that adds color and helps to hold the cubed potatoes’ shape better during the cooking process. If you like it all smooth and entirely creamy, go ahead and peel it. It all comes down to personal preference. Why chop the potatoes before boiling? They cook faster this way! Don’t you love a timer-saver? Plus, trying to cut hot potatoes can be a dangerous task! Pickles…really? Yes. But I promise you: You do not need to like pickles to enjoy this recipe. I speak from the experience of someone who has served this potato salad to many so-called pickle haters. Dill pickles add a subtle but fresh bite to this creamy mayo-based salad, and honestly, people are usually blissfully unaware of their presence. Think of them more as a secret condiment and less as a feature element. How long will this keep? If you love potato salad, it’ll probably disappear by the end of your meal. Otherwise, store it in a covered container in the fridge for up to a week, though it’s best if consumed within 3 days. The eggs will release sulfuric smells over time and the onions will turn a little pungent as well. If you’d prefer a more vinegar-based potato salad, then you’ll love our German Potato Salad! If you tried making this potato salad, let us know in the comments below how you liked it— and don’t forget to rate it!
