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 de mayonesa

• 60ml sweet pickle juice from jar

• 8-10 sweet-pickle chips

• 1 1/2 tablespoons Dijon mustard

• 1 cucharadita de azúcar

• 1/4 teaspoons freshly ground black pepper plus more

• 5 large hard-boiled egg yolks

• 2 tablespoons chopped red onion

• 2 cucharadas de perejil de hoja plana picado

• Pimentón

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.