Eggy Potato Salad with Pickles
Eggy Potato Salad with Pickles is a flavorful French French Receipes dish prepared with quality ingredients. Place potatoes in a large pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.