Eggy Potato Salad with Pickles
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1/2 cup mayonnaise
- 1 teaspoon sugar
- paprika
- 1 1/2 tablespoons dijon mustard
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped red onion
- Carbohydrate 33 g(11%)
- Cholesterol 78 mg(26%)
- Fat 11 g(17%)
- Fiber 3 g(13%)
- Protein 4 g(8%)
- Saturated Fat 2 g(10%)
- Sodium 343 mg(14%)
- Calories 237
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 teaspoon pepper, and 1 1/4 teaspoons 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.
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 teaspoon pepper, and 1 1/4 teaspoons 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.
