Directions:
- Place potatoes in a large pot. Add water to cover by 2 , season with salt, and bring to a boil. Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20-30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.
- Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 teaspoon pepper, and 1 1/4 teaspoons salt in a small bowl for dressing.
- Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.
- Add dressing and egg yolks to potatoes and toss to coat, coarsely smashing egg yolks. Add onion and parsley; gently mix to incorporate. Season to taste with more salt and pepper, if desired. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Divide potato salad among small paper cups or bowls; dust with paprika. Top each serving with a pickle chip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.68 Kcal (1070 kJ) | ||
| Calories from fat | 124.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.87g | 21% | |
|---|---|---|---|
| Cholesterol | 122.34mg | 41% | |
| Sodium | 628.88mg | 26% | |
| Potassium | 765.19mg | 16% | |
| Total Carbs | 26.69g | 9% | |
| Sugars | 2.59g | 10% | |
| Dietary Fiber | 3.3g | 13% | |
| Protein | 7.49g | 15% | |
| Vitamin C | 15.5mg | 26% | |
| Iron | 2mg | 11% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.54 Kcal (496 kJ) | ||
| Calories from fat | 57.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 21% | |
|---|---|---|---|
| Cholesterol | 56.72mg | 41% | |
| Sodium | 291.55mg | 26% | |
| Potassium | 354.74mg | 16% | |
| Total Carbs | 12.37g | 9% | |
| Sugars | 1.2g | 10% | |
| Dietary Fiber | 1.53g | 13% | |
| Protein | 3.47g | 15% | |
| Vitamin C | 7.2mg | 26% | |
| Iron | 0.9mg | 11% | |
| Calcium | 16.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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