A really popular take on potato salad that we serve at a lot of our cookouts! It’s easy and can be made ahead of time. I’m not a huge fan of potatoes in general, but even I’ll eat this (probably because I love deviled eggs). We had this for a small Fourth of July cookout.

• 3 lb. Yukon Gold potatoes, cut into 1/2″ pieces.
• Kosher salt
• 1 1/2 c. mayonnaise
• 1/4 – 1/2c. chopped dill pickles
• 1 Tbsp. Dijon mustard
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. paprika (I especially like smoked paprika for this)
• 6 hard-boiled eggs, chopped
• 1/4 c. chopped chives
• Freshly ground black pepper

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.

*You could add onions to this if you wanted, but I really don’t feel like it is necessary between the dressing and the eggs.