Best Classic Potato Salad with Turkey Bacon and Chicken Ham
A delightful and creamy Best Classic Potato Salad, perfect for any gathering, featuring Yukon Gold potatoes and rich flavors.
Equipment
- large pot
- large bowl
Ingredients
Potatoes
- 3 lb. Yukon Gold potatoes, unpeeled, cut into ½" pieces
Seasoning
- Kosher salt for boiling and seasoning
- Freshly ground black pepper
Vegetables
- 1 small red onion, finely chopped
- ¼ cup thinly sliced chives
Sauce
- 1 ½ cups mayonnaise
- ¼ cup finely chopped dill pickles
- 1 Tbsp. Dijon mustard
- 1 Tbsp. fresh lemon juice
- ½ tsp. paprika
Eggs
- 4 hard-boiled eggs, chopped See recipe link for hard-boiled eggs
Instructions
Preparation
- In a large pot, cover potatoes with water; generously season 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, mix onion, mayonnaise, pickles, mustard, lemon juice, and paprika until well combined. Fold in potatoes, eggs, and chives; season with salt and pepper. Refrigerate until ready to serve.
Notes
Chilling the salad enhances the flavors, making it even tastier.
Nutrition
Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 8gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 8mgCalcium: 30mgIron: 1mg
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