Dilly Bean Potato Salad

Name: Dilly Bean Potato Salad
Yield: 4 servings
Ingredients: 1 2 shallots, halved lengthwise, very thinly sliced (about 1 cup); 1 6 tablespoons (or more) red wine vinegar; 1 Kosher salt; 1 3 pounds baby Yukon Gold potatoes; 1 Freshly ground black pepper; 1 1 cup (or more) mayonnaise; 1 1 large pinch of smoked paprika; 1 3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped; 1 1 cup Dilly Beans , cut crosswise into 2" pieces; 1 2-3 large hard-boiled eggs, peeled, quartered; 1 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

From the kitchen of Carly

Creamy Yukon Gold potatoes get tangy depth from pickled shallots and dilly beans, then fold into a smoked paprika mayo base. Watercress and hard-boiled eggs add bright crunch and richness. Potato salad that actually tastes like something.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 shallots, halved lengthwise, very thinly sliced (about 1 cup)
16 tablespoons (or more) red wine vinegar
1Kosher salt
13 pounds baby Yukon Gold potatoes
1Freshly ground black pepper
11 cup (or more) mayonnaise
11 large pinch of smoked paprika
13 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
11 cup Dilly Beans , cut crosswise into 2" pieces
12-3 large hard-boiled eggs, peeled, quartered
13/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

Instructions

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 1 cup 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.