Eggy Potato Salad with Pickles
A creamy potato salad featuring red-skinned potatoes, hard-boiled egg yolks, and sweet pickles, dressed with a tangy mayonnaise-based dressing. Perfect for picnics and summer gatherings.
Ingredients
- •2¾ pounds red-skinned potatoes
- •1¼ teaspoons kosher salt
- •½ cup mayonnaise
- •¼ cup sweet pickle juice
- •9 pieces sweet-pickle chips
- •1½ tablespoons Dijon mustard
- •1 teaspoon sugar
- •¼ teaspoon freshly ground black pepper
- •5 pieces hard-boiled egg yolks
- •2 tablespoons chopped red onion
- •2 tablespoons chopped flat-leaf parsley
- •1 pinch Paprika
Cooking Instructions
- 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.
30 min
- 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.
5 min
- 3.
Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.
5 min
- 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.
10 min
- 5.
Divide potato salad among small paper cups or bowls; dust with paprika. Top each serving with a pickle chip.
5 min
