1 ½ lb small red potato (680 g), cleaned and unpeeled
fine sea salt, to taste
½ cup mayonnaise (120 g)
½ lemon, juiced
2 teaspoons dijon mustard
¼ cup red onion (75 g), finely chopped
2 hard-boiled eggs, coarsely chopped
¼ teaspoon smoked paprika
freshly ground black pepper, to taste
⅓ cup dill pickle (50 g), coarsely chopped
2 tablespoons chives, finely chopped, plus more for garnish
Nutrition Info
Calories 369
Fat 25g
Carbs 28g
Fiber 2g
Sugar 4g
Protein 7g
How to Make It
1. Step
Place the potatoes in a large pot with enough water to cover them by 2 inches (5 cm),cover, and bring to a boil over high heat.
2. Step
Once boiling, season with salt, reduce the heat to medium, and cook until the potatoes are tender, 25-30 minutes. Drain and set aside to cool.
3. Step
In a large bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, and paprika. Season with ½ teaspoon of salt and ½ teaspoon of pepper.
4. Step
Dice the potatoes and transfer to a separate large bowl, along with the onion, eggs, pickles, and chives. Season with salt and pepper to taste. Pour the sauce over the potatoes and toss to coat evenly. Sprinkle with chopped chives, for garnish.
