Eggy Potato Salad with Pickles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character. Ingredients:
2 3/4 pounds medium red-skinned potatoes, peeled (about 8) |
1 1/4 teaspoons kosher salt plus more |
1/2 cup mayonnaise |
1/4 cup sweet pickle juice from jar |
8-10 sweet-pickle chips |
1 1/2 tablespoons dijon mustard |
1 teaspoon sugar |
1/4 teaspoon freshly ground black pepper plus more |
5 large hard-boiled egg yolks |
2 tablespoons chopped red onion |
2 tablespoons chopped flat-leaf parsley |
paprika |
Directions:
1. 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.
2. Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 teaspoon pepper, and 1 1/4 teaspoons salt in a small bowl for dressing.
3. Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.
4. 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.
5. Divide potato salad among small paper cups or bowls; dust with paprika. Top each serving with a pickle chip.
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