Categories: Salad- slaw- salad dressing
Ingredients
- 1 1/4 lb. small red potatoes (about 30)
- Kosher salt and pepper
- 1/2 cup mayonnaise
- 2 Tbsp. white wine vinegar
- 1 dill pickle, finely chopped, plus 2 Tbsp. pickle juice
- 1 Tbsp. yellow mustard
- 1/4 sweet onion, finely chopped
- 1/2 cup fresh flat-leaf parsley, chopped
- 2 hard-boiled eggs, chopped
Directions
- Place the potatoes in a large pot, cover with cold water by 2 inches, and bring to a boil. Add 2 tsp. salt, then reduce heat and simmer until just tender, 15 to 18 minutes.
- meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, pickle juice, mustard, 1/4 tsp. salt and 1/2 tsp. pepper. Stir in the onion.
- Drain the potatoes, add them to the bowl, toss to coat, then gently smash them with the back of a spoon. Fold in parsley, eggs and pickle.