Eggy Potato Salad with Pickles

Ingredients for Eggy Potato Salad with Pickles

• 1.2kg medium red-skinned potatoes, peeled (about 8)

• 1 1/4 teaspoons kosher salt plus more

• 120ml mayonnaise

• 60ml sweet pickle juice from jar

• 8-10 sweet-pickle chips

• 1 1/2 tablespoons Dijon mustard

• 1 teaspoon sugar

• 1/4 teaspoons freshly ground black pepper plus more

• 5 large hard-boiled egg yolks

• 2 tablespoons chopped red onion

• 2 tablespoons chopped flat-leaf parsley

• Paprika

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 teaspoons 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.

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.