Labor Day Classic Potato Salad

Here's what you'll need to make 6 servings:

Photo byJo

Ingredients:

• 3 lb. Yukon Gold potatoes, peeled and cut into 1/2" pieces
• 1 tsp kosher salt
• 1 small red onion, finely chopped
• 1 1/2 c. mayonnaise
• 1/4 c. chopped dill pickles
• 3 celery stalks, chopped (with leafy tops)
• 1 Tbsp. Dijon mustard
• 1 Tbsp. fresh lemon juice
• 1/2 tsp. paprika
• 4 hard-boiled eggs, chopped, optional
• 1/4 c. thinly sliced chives or green onions
• Freshly ground black pepper

In a large pot, submerge the potatoes in cold water (at least 1 inch over the potatoes). Add a teaspoon of kosher salt. Cover and bring the water to a boil, then remove lid and cook the potatoes over medium heat until they are tender and can be easily pierced with a knife, about 12 to 15 minutes. (If your potato piece cracks apart or your knife slides straight through, it's overcooked. Also remember, the potatoes will continue to cook out of the boiled water for a while). Then, drain the potatoes and let them cool for at least 30 minutes, or until it comes to room temperature.

For the dressing: In a large bowl, combine the onion, mayonnaise, pickles, celery, mustard, lemon juice, and paprika, stirring until well mixed. Gently fold in the potatoes, eggs, and chives, then season with salt and pepper to taste. Refrigerate until cold and ready to serve. Enjoy!

* Note:

If you choose to use a different potato, here is a general guideline for cooking times: Russets cook in about 13 minutes, yukon gold cook in about 15 minutes, and red potatoes cook in about 16 minutes.