Classic Potato Salad

A classic potato salad is a must have at every picnic and barbecue. And in my opinion, this one is the best. Based off my dad’s recipe, it’s creamy, tangy, with a little bit of crunch from the crunch. What it’s not: too sweet. Which is one of my potato salad pet peeves. 
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 you need waxy potatoes. They hold their shape better when cooking and they usually have creamier interiors. 
Why chop the potatoes before boiling?
They cook faster! 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. 
If you prefer a more vinegar-based potato salad, then you’ll love our German Potato Salad! 
If you tried our potato salad let us know in the comments below and don’t forget to rate it! 
Editor’s note: The introduction of this recipe was edited slightly on July 31, 2020. 
Yields: 6 servings
Prep Time: 0 hours10 mins
Total Time: 0 hours25 mins
Ingredients

3 lb. yukon gold potatoes, chopped into 1” pieces
kosher salt
1 1/2c. mayonnaise
1 small red onion, finely chopped
1 tbsp. Dijon mustard
1 tbsp. lemon juice
1/4c. chopped pickles
1/2tsp. paprika
4 hard boiled eggs, chopped
1/4c. finely chopped chives
Freshly ground black pepper
Butterhead lettuce, for serving
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Directions

  1. 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.
  2. In 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.
  3. Serve over butterhead lettuce. 

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