Dilly Bean Potato Salad

Name: Dilly Bean Potato Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 whole shallots; 6 tablespoons red wine vinegar; 1 to taste Kosher salt; 3 pounds baby Yukon Gold potatoes; 1 to taste Freshly ground black pepper; 1 cup mayonnaise; 1 pinch smoked paprika; 3 cups trimmed watercress; 1 cup Dilly Beans; 2½ whole large hard-boiled eggs; ¾ cup fresh flat-leaf parsley

A hearty potato salad featuring tender baby Yukon Gold potatoes, tangy pickled shallots, and crisp dilly beans, finished with hard-boiled eggs and fresh watercress. Perfect for picnics and summer gatherings.

8 servings

50 min

Published October 4, 2025

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Ingredients

•2 whole shallots
•6 tablespoons red wine vinegar
•1 to taste Kosher salt
•3 pounds baby Yukon Gold potatoes
•1 to taste Freshly ground black pepper
•1 cup mayonnaise
•1 pinch smoked paprika
•3 cups trimmed watercress
•1 cup Dilly Beans
•2½ whole large hard-boiled eggs
•¾ cup fresh flat-leaf parsley

Cooking Instructions

1.
Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
5 min
2.
Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
35 min
3.
Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.
10 min