Eggy Potato Salad with Pickles

By danyell923

Recipes & Menus | recipes

Eggy Potato Salad with Pickles
Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.

8–10 servings

Recipe by Jenny Rosenstratch and Andy Ward

Photograph by Marcus Nilsson

May 2012

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 plus 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

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 1

Preparation

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 tsp. pepper, and 1 1/4 tsp. 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.

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