Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Hearty Potato Salad

by Diana Lopez and Alexis Deboschnek

Ingredients

for 4 servings

  • 1 ½ lb
    small red potato, cleaned and unpeeled (680 g)
  • fine sea salt, to taste
  • ½ cup
    mayonnaise (120 g)
  • ½ lemon, juiced
  • 2 teaspoons
    dijon mustard
  • ¼ cup
    red onion, finely chopped (75 g)
  • 2 hard-boiled eggs, coarsely chopped
  • ¼ teaspoon
    smoked paprika
  • freshly ground black pepper, to taste
  • ⅓ cup
    dill pickle, coarsely chopped (50 g)
  • 2 tablespoons
    chives, finely chopped, plus more for garnish

Advertisement

Preparation

  1. Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm), cover, and bring to a boil over high heat.
  2. Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
  3. In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
  4. Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
  5. Enjoy!
 

Advertisement

Advertisement

Advertisement

More like this