- 5 pounds Yukon Gold Potatoes (about 8 Medium) Red Potatoes and Russets work as well, but Yukons are my favorite in this dish!
- 4 whole Hard Boiled Eggs
- 1-1/2 cup Real Mayonnaise (NOT Miracle Whip)
- 1/4 cup Prepared Yellow Mustard
- 1/2 yellow onion, finely chopped
- 8 whole Small Dill Pickles
- 1 teaspoon Kosher Salt (more To Taste)
- 1/2 teaspoon Paprika
- 1 tablespoon fresh chives, chopped thinly (or 1 teaspoon dried chives)
- 1/2 teaspoon Black Pepper
- 1/2 cup chopped celery (optional, but I love the crunch it adds!)
1-Boil your eggs (you can find really great and easy to follow instructions here) and let them completely cool. (I like to do this a day or 2 before if possible so there’s 1 less step.)
2-While your eggs are boiling and cooling, wash the potatoes really well (no need to peel unless using russets.)
3-Cut the potatoes into bite size chunks (the size you like in your potato salad), then boill until fork tender. Drain. And let them cool in large bowl in the fridge. (If you’re in a hurry you can run cold water over them, even adding ice, just be sure to drain them well and then put them in the fridge.)
4-While the potatoes are boiling and cooling, wash and cut up your green onions and chives (kitchen shears work great for this!) If you’re using a yellow or golden onion make sure you dice it into really small pieces, unless you like bigger pieces of onion in your salad.
4-Cut up your dill pickles and cold boiled eggs ans add them to the large bowl with the potatoes.
5–In another smaller bowl, mix together the mayonnaise, mustard, green onions, salt, pepper, and spices, saving a little of the chives and paprika to sprinkle over the top of the salad at the end.
5-Pour this mixture over the potatoes, pickles and boiled eggs. Gently mix everything with out smashing the potatoes or eggs too much. Make sure all the potatoes are well covered in everything, being sure to check the potatoes at the bottom of the bowl.
6-If you like you can transfer the salad to a pretty bowl now or keep it in the same bowl and sprinkle the salad with the rest of the chives and paprika.
7-Cover the bowl with a tight lid or aluminum foil or plastic wrap and put in the fridge. (Potato Salad is great after it’s aged a day so if possible, make it a day a head of time and let it chill in the fridge.)
8-Make sure your potato salad stays cool when you’re serving it and store any leftovers (not likely!) in the fridge for up to 5 days or so. A good way to keep it cool at a picnic is to put your bowl of salad in a larger bowl that is filled with ice. You can also buy a variety of bowls that stay cold for hours, here are some examples on Amazon.