Austin resident Deva Martinez offers this month’s recipe, which she said has been handed down through her family for years — and is a staple for summer barbeques.
Makes: 6 servings
Ingredients
· 3 lb. potatoes, cut into half-inch pieces (Yukon Gold are the best)
· 1 small red onion, finely chopped
· 1 ½ cup mayonnaise
· ¼ cup chopped dill pickles
· 1 tbsp. Dijon mustard
· 1 tbsp. fresh lemon juice
· ½ tsp. paprika
· 4 hard-boiled eggs, chopped
· ¼ cup finely sliced chives
· Freshly ground black pepper
· Salt to taste
Directions
In a large pot, cover potatoes with water and bring to a boil. Season with salt and cook for about 15 minutes until the potatoes are easily pierced with a fork. Drain and let cool for 30-45 minutes.
In a large bowl, mix the mayonnaise, chopped onion and pickles, mustard, paprika and lemon juice until well combined. Fold in potatoes, chopped eggs and sliced chives until thoroughly mixed. Season with salt and pepper to taste.
Refrigerate until ready to serve.