Color & Control:

Summer Potato Salad

Imagine the taste of cold potato salad melting in your mouth, a mixture of freshness with a hint of tasty ingredients.

Makes: 6 servings
Takes: 30 Minute


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


1. 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.

2. In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined. Fold in the cooked potatoes, eggs, and chives, then season with salt and pepper. Refrigerate until ready to serve.

3. Serve cold or at room temperature over butterhead lettuce in a large serving bowl

Related Articles

Recent Articles

Complimentary Issue

If you would like to receive a free digital copy of this magazine enter your email.