About
Labor Day weekend feels like the last celebration of the summer, so you know you've gotta live it up with all those fun, warm weather activities one more time! Invite everyone over and have a feast in that beautiful backyard of yours. Serve up some Labor Day Potato Salad alongside everyone's favorite grilled bites for a party you'll be reminiscing about until the leaves start to fall. The combo of its creaminess and tender texture really makes this tangy side a hit. In fact, your guests will be doing cannonballs into the pool for it! Send off summer in the most delicious way with Labor Day Potato Salad!
Ingredients
- 3 pounds Yukon Gold potatoes, sliced 1/2-inch-thick
- water, to taste
- kosher salt, to taste
- 1 small red onion, finely chopped
- 1 1/2 cups mayonnaise
- 1/4 cup dill pickles, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon paprika
- 4 eggs, hard-boiled and chopped
- 1/4 cup chives, thinly sliced
- freshly ground black pepper, to taste
Directions
Step 1 -In a large pot, add the potatoes and enough of the water to just cover them.
Step 2 -Generously season the potatoes with the salt, then bring it to a boil. Cook until they are fork-tender, about 12-15 minutes.
Step 3 -Drain the water and let the potatoes cool slightly.
Step 4 -In a large bowl, add the red onions, the mayonnaise, the pickles, the Dijon mustard, the lemon juice, and the paprika and mix until it is well-combined.
Step 5 -Fold the cooked potatoes, the hard-boiled eggs, and the chives into the mayonnaise mixture.
Step 6 -Season the potato salad with the salt and the pepper and stir to combine.
Step 7 -Refrigerate the potato salad until ready to serve.
Step 8 -Serve.
