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* Old School Potato Salad
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Old School
Potato Salad
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3 lbs. Yukon gold potatoes, chopped into 1-inch
pieces
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Kosher salt
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1 cup mayonnaise
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1 small red onion, finely chopped
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1 TB Dijon mustard
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1 TB lemon juice
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¼ C chopped pickles
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½ tsp paprika
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4 hard boiled eggs, chopped
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¼ C chives, finely chopped
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Freshly ground pepper
In 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.
In a large bowl, combine mayonnaise, onion, 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. Serves 6-8.
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