This recipe, from May 2012’s Gourmetmagazine, is one my new favorite potato salad. It’s reminds me of my grandma’s, and since I don’t have her recipe, I’m really happy to have this. Definitely worth trying if you don’t have a tried-and-true recipe you love.
Great Potato Salad
- 2 3/4 lbs. medium red-skinned potatoes, peeled (about 8)
- 1 1/4 t. kosher salt plus more
- 1/2 c. mayonnaise
- 1/4 c. sweet pickle juice from jar
- 8-10 sweet-pickle chips
- 1 1/2 T. Dijon mustard
- 1 t. sugar
- 1/4 t. freshly ground black pepper plus more
- 5 large hard-boiled egg yolks
- 2 T. chopped red onion
- 2 T. 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 teaspoon 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.