Best Classic Potato Salad

This Best Classic Potato Salad features tender Yukon Gold potatoes, creamy mayonnaise, and a blend of flavors for the perfect side dish.

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Prep Time 15

Cook Time 15

Total Time 30

Course Salad

Cuisine American

Servings servings

Calories 300 kcal

Equipment

large pot
Large Bowl

Ingredients

Vegetables

3 lb. Yukon Gold potatoes unpeeled, cut into ½" pieces
1 small red onion finely chopped
4 hard-boiled eggs chopped
¼ cup thinly sliced chives

Condiments

1 ½ cups mayonnaise
¼ cup finely chopped dill pickles
1 Tbsp. Dijon mustard
1 Tbsp. fresh lemon juice
½ tsp. paprika
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Preparation

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.

Notes

Chilling the potato salad will help the flavors meld together, making it even more delicious.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Keyword classic, picnic, potato salad, sides, summer, Vegetarian

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