Dilly Bean Potato Salad
A hearty potato salad featuring tender baby Yukon Gold potatoes, tangy pickled shallots, and crisp dilly beans, finished with hard-boiled eggs and fresh watercress. Perfect for picnics and summer gatherings.
Ingredients
- •2 whole shallots
- •6 tablespoons red wine vinegar
- •1 to taste Kosher salt
- •3 pounds baby Yukon Gold potatoes
- •1 to taste Freshly ground black pepper
- •1 cup mayonnaise
- •1 pinch smoked paprika
- •3 cups trimmed watercress
- •1 cup Dilly Beans
- •2½ whole large hard-boiled eggs
- •¾ cup fresh flat-leaf parsley
Cooking Instructions
- 1.
Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
5 min
- 2.
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.
35 min
- 3.
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.
10 min
