Eggy Potato Salad with Pickles

Name: Eggy Potato Salad with Pickles
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper plus more; 2 Tbsps Dijon mustard; 2 Tbsps chopped flat-leaf parsley; 5 larges hard-boiled egg yolks; 1 teaspoons kosher salt plus more; 118 milliliters mayonnaise; 10 servings Paprika; 2 Tbsps chopped red onion; 1 kilograms red-skinned potatoes, peeled (about 8); 1 teaspoon sugar; 8 sweet-pickle chips; 59 milliliters sweet pickle juice from jar

Eggy Potato Salad with Pickles is a gluten free and dairy free side dish. This recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 12g of fat, and a total of 232 calories. This recipe serves 10. Head to the store and pick up mayonnaise, paprika, sweet-pickle chips, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Place potatoes in a large pot.

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Potato

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Pot

Add water to cover by 2", season withsalt, and bring to a boil. Reduce heat to medium and cook untilpotatoes are tender when pierced with a knife, 20-30 minutes.

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Water

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Knife

Drain.

Place potatoes in a large bowl and let cool slightly.

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Potato

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Bowl

Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar,1/4 teaspoon pepper, and 1 1/4 teaspoons salt in a small bowl for dressing.

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Dijon Mustard

Pickle Juice

Mayonnaise

Pepper

Sugar

Salt

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Whisk

Bowl

Using a large wooden spoon, coarsely smash potatoes, leaving somelarger pieces mixed with some well-mashed pieces.

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Potato

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Wooden Spoon

Add dressing and egg yolks to potatoes and toss to coat, coarselysmashing egg yolks.

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Egg Yolk

Potato

Add onion and parsley; gently mix to incorporate.Season to taste with more salt and pepper, if desired. DO AHEAD: Can bemade 1 day ahead. Cover and chill.

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Salt And Pepper