Eggy Potato Salad with Pickles
- 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
- Paprika
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- 2 3/4 pounds medium red-skinned potatoes, medium red (8)
- Flat-leaf parsley (2 tablespoons)
- Red onion (2 tablespoons)
- Condiments
- Dijon mustard (1 1/2 tablespoons)
- Mayonnaise (1/2 cup)
- Cooking & Baking
- Black pepper plus more, freshly ground (1/4 teaspoon)
- Kosher salt plus more (1 1/4 teaspoons)
- Paprika (1)
- Sugar (1 teaspoon)
- Drinks
- Sweet pickle juice from jar plus (1/4 cup)
- Refrigerated
- Egg yolks, large hard (5)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published April 25, 2012 (10 months ago).
47 people saved this recipe.
