Eggy Potato Salad with Pickles

By kimvess

Ingredients

• 2 3/4 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 tablesppons chopped flat-leaf parsley
• Paprika

Details

Servings 8
Adapted from bonappetit.com

Preparation

Step 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.

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.