• Eggy Potato Salad With Pickles! Posted on July 14, 2013

    Eggy Potato Salad With Pickles! Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.


    2 3/4 pounds medium red-skinned potatoes, peeled (about 8)
    1 1/4 teaspoons kosher salt plus more
    1/2 cup mayonnaise
    1/4 cup sweet pickle juice from jar plus 8–10 sweet-pickle chips
    1 1/2 tablespoons Dijon mustard
    1 teaspoon sugar
    1/4 teaspoon freshly ground black pepper plus more
    5 large hard-boiled egg yolks
    2 tablespoons chopped red onion
    2 tablespoons chopped flat-leaf parsley


    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 tsp. pepper, and 1 1/4 tsp. 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.

    Read More http://www.bonappetit.com/recipes/2012/05/eggy-potato-salad-with-pickles#ixzz2YkR2reJI

  • Leave a Comment

    Sign in to post your comment below.

What People Are Buying