Eggy Potato Salad with Pickles

From the kitchen of Carly

Creamy, chunky potato salad with a tangy pickle punch and the richness of egg yolks stirred through. Mustard and sweet pickle juice balance the mayo, while red onion adds a sharp bite. Comfort food that actually tastes bright.

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

Ingredients

4 servings

  • 12 3/4 pounds medium red-skinned potatoes, peeled (about 8)
  • 11 1/4 teaspoons kosher salt plus more
  • 11/2 cup mayonnaise
  • 11/4 cup sweet pickle juice from jar
  • 18-10 sweet-pickle chips
  • 11 1/2 tablespoons Dijon mustard
  • 11 teaspoon sugar
  • 11/4 teaspoon freshly ground black pepper plus more
  • 15 large hard-boiled egg yolks
  • 12 tablespoons chopped red onion
  • 12 tablespoons chopped flat-leaf parsley
  • 1Paprika

Instructions

  1. 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.

  2. Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 teaspoon pepper, and 1 1/4 teaspoons salt in a small bowl for dressing.

  3. Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.

  4. 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.

  5. Divide potato salad among small paper cups or bowls; dust with paprika. Top each serving with a pickle chip.