Summer Potato Salad

Imagine the taste of cold potato salad melting in your mouth, a mixture of freshness with a hint of tasty ingredients.



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, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.

Serve cold or at room temperature over butterhead lettuce in a large serving bowl



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

Makes: 6 servings

Takes: 30 Minute