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Ashlee

Tangy Potato Salad

Potato salads are a must at any summer picnic or BBQ. This one is no exception. It's tangy and delicious. Adding dill pickles to it takes it to the next level and gives it an extra crunch. It will be your go-to for whenever you need a good potato salad.
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Prep Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

For Potatoes:
  • 3 large golden yukon potatoes, chopped
  • Kosher salt, to taste
For Sauce:
  • 1 1/2 cups mayonnaise
  • 1 red onion, chopped
  • 1 Tbsp Dijon mustard
  • 2 Tbsp fresh lemon juice
  • 1/2 cups Kosher dill pickles, diced
  • 1 tsp paprika
  • 4 large hard boiled eggs
  • 1/2 cup fresh chives, chopped
  • Kosher salt and ground pepper, to taste
For Garnish & Serving:
  • Romaine lettuce or spinach, for garnish and serving

Method
 

For Potatoes:
  1. In a stockpot, add potatoes with water and kosher salt. Bring to boil. Cook until potatoes are tender, about 14-15 minutes. Drain and cool. Set aside.
For Sauce:
  1. In a bowl, add mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Mix until well combined.
  2. Add potatoes, eggs and chives. Season with kosher salt and ground pepper, to taste. Store in refrigerator to chill until ready to serve.
For Garnish & Serving:
  1. Serve and garnish with romaine lettuce or fresh spinach, if desired.

Notes

Suggested Sides:
  • BBQ ribs or other meat
  • Grilled chicken or pork
  • Meatloaf