Description
A creamy and tangy potato salad with fresh chives and smoky paprika, perfect for summer gatherings and family picnics.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh chives, chopped (plus more for garnish)
- 1 teaspoon smoked paprika (and extra for serving)
- Salt and pepper, to taste
- Optional: 1/2 cup celery, finely chopped for crunch
- Optional: 1/2 cup green onions, thinly sliced
Instructions
- Cook the potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and allow them to cool for a few minutes.
- Prepare the dressing: While the potatoes are cooling, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper in a large mixing bowl.
- Combine ingredients: Add the cooled potatoes to the dressing in the bowl. Gently fold in the chopped chives and any optional ingredients like celery or green onions.
- Chill: Refrigerate the potato salad for at least an hour before serving; this allows the flavors to meld beautifully.
- Serve with love: When ready to enjoy, give it a stir, garnish with extra chives and a sprinkle of smoked paprika, serving alongside your favorite grilled meats or on its own.
Notes
This potato salad tastes even better the next day. For an extra zing, consider adding lemon zest or spicy elements like jalapeños.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg