Classic Potato Salad

Ingredients:

• 3 pounds Yukon gold potatoes (chopped into 1 inch pieces)
• Kosher salt
• 1½ cups mayonnaise
• 1 small red onion (finely chopped)
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• ¼ cup pickles (chopped)
• ½ teaspoon paprika
• 4 hard boiled eggs (chopped)
• ¼ cup chives (finely chopped)
• Freshly ground black pepper
• Butterhead lettuce (for serving)

Directions

In a large pot, cover potatoes with water and season generously with salt. Bring water to a boil and cook until potatoes are easily pierced with a knife, 12-15 minutes. Drain and let cool slightly.

In a large bowl, combine mayonnaise, red onion, Dijon mustard, lemon juice, pickles and paprika. Stir until well combined.

Fold in cooked potatoes, eggs, and chives, then season with salt and pepper.

Refrigerate until ready to serve.

Serve over butterhead lettuce.