Cooking Steps
Step 1
In a large pot, cover cut into 1/2″ pieces potatoes with water, generously season with kosher 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.
Step 2
In a large bowl, combine finely chopped red onion, mayonnaise, chopped pickles, Dijon mustard, fresh lemon juice and paprika until smooth.
Step 3
Add potatoes, hard-boiled eggs, finely chopped, and thinly sliced green onions.
Step 4
Season with salt and freshly ground black pepper. Chill the salad before serving.
Video
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