Dilly Bean Potato Salad

Ingredients for Dilly Bean Potato Salad

• 2 shallots, halved lengthwise, very thinly sliced (about 240ml )

• 6 tablespoons (or more) red wine vinegar

• Kosher salt

• 1.4kg baby Yukon Gold potatoes

• Freshly ground black pepper

• 240ml (or more) mayonnaise

• 1 large pinch of smoked paprika

• 3 cups trimmed watercress, purslane, or wild rocket, coarsely chopped

• 1 cup Dilly Beans , cut crosswise into 2" pieces

• 2-3 large hard-boiled eggs, peeled, quartered

• 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.

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.

Whisk 150g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.