CAJUN POTATO SALAD RECIPES RECIPES

Name: Classic Potato Salad
Prep time: 10 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 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

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH

Best Classic Potato Salad Recipe - How to Make ... - Delish image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories gluten-free birthday Father's Day feed a crowd Fourth of July Summer lunch side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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 cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Serve over butterhead lettuce.

BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH

Best Classic Potato Salad Recipe - How to Make ... - Delish image

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.

Provided by Lauren Miyashiro

Categories gluten-free birthday Father's Day feed a crowd Fourth of July Summer lunch side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

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

Steps:

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 cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Serve over butterhead lettuce.

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Calories 30 calories per serving

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BEST CLASSIC POTATO SALAD RECIPE - HOW TO MAKE ... - DELISH

A classic potato salad is a must have at every barbecue and this is the best of the best. It's creamy, tangy, with a little bit of crunch, and the pickles make this potato salad stand out from all the rest. It's also our go-to year round.
From delish.com
Reviews 5
Total Time 25 minutes
Category gluten-free, birthday, Father's Day, feed a crowd, Fourth of July, Summer, lunch, side dish
Cuisine American

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 cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve. Serve over butterhead lettuce.

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