classic-potato-salad

Ingredients

• potatoes - we use Yukon gold potatoes because they hold their shape well. You can also use red potatoes or fingerling potatoes, both of which will retain their shape better than some of the other household varieties.
• eggs - the fresher, the better! It’s best to boil them when you’re ready to make this recipe but you can use eggs boiled a day or two in advance.
• green onion - if you’re out of green onion, use thinly sliced shallot, red onion, or chives instead.
• celery - diced celery adds a nice crunch. You can also use diced cucumbers if you don’t have celery available.
• fresh dill - you can also use dried dill, but it will change the texture slightly.
• pickles - dill pickles, bread and butter pickles, or another savory pickle works well.
• mayonnaise - use your preferred store-bought brand or make it yourself!
• dijon mustard - you can also use your favorite stone-ground mustard or yellow mustard if that’s what you have on hand.
• paprika - smoked paprika, chili powder, or a pinch of cayenne pepper can be used in place of the paprika if necessary.
• salt and pepper

Description

1. Cook potatoes. Place potatoes in a large pot and fill with water to cover them by about one inch. Bring to a boil over high heat, then turn down to low, cover, and simmer for 15-20 minutes, or until potatoes are fork tender.
2. Chop potatoes. Drain well and cut the potatoes into ½-inch pieces. You can also peel the potatoes if desired.
3. Hard-boil the eggs. Place eggs in a medium pot and cover with water by at least 1 or 2 inches. Bring to a boil on high heat. Boil for 5 minutes, then turn off the heat and let the eggs sit in the hot water for 10 minutes. Remove from the stove and run eggs under cold water. Once they are cool enough to handle, peel and chop into small cubes.
4. Combine ingredients. Transfer the chopped potatoes and eggs to a large mixing bowl. Add green onions, celery, dill, and pickles. Stir to combine well.
5. Make dressing. In a small mixing bowl, stir together mayonnaise, mustard, pickle juice, paprika, salt, and pepper.
6. Assemble and chill. Pour the mayonnaise dressing over potato mixture and stir well until evenly combined. Chill in the refrigerator for 1 hour and serve.