Recipes

Eggy Potato Salad with Pickles

1 Mins read
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Introduction

Eggy Potato Salad with Pickles is a delightful twist on the classic potato salad, infused with creamy egg yolks and tang from pickle juice. This unique combination offers a refreshing take on summer dining.

Tips for this recipe

For best results, ensure the eggs are thoroughly hard-boiled to prevent any undercooked texture in your salad. Using homemade pickle juice adds a personalized touch to the dish.

Why you will love this recipe

The fusion of hearty potatoes, rich egg yolks, and zesty pickles creates an unforgettable flavor profile that’s perfect for picnics or a casual family meal. It’s both comforting and innovative.

Ingredients

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

Adviced equipments

-Mandoline Slicer – For evenly slicing potatoes
-Salad Spinner – Quickly drains and dries washed greens or potato wedges after boiling
-Chef’s Knife – Ideal for dicing vegetables like potatoes and egg
-Cutting Board – Essential surface for preparing ingredients
-Mixing Bowl – Combines salad dressings, eggs, and other ingredients
-Colander – Drains boiled potatoes effectively
-Pickle Jar – Stores homemade or purchased pickles for this recipe
-Egg Boiler (Egg Cooker) – An alternative method to cook eggs, if preferred
-Peeler – For peeling potatoes before slicing them into wedges
-Measuring Cups & Spoons – Ensures precise ingredient measurements for optimal taste and texture

History of the recipe

This Eggy Potato Salad with Pickles is inspired by traditional German potato salads, which often include eggs. However, it adds a unique twist with the inclusion of sweet pickle juice to complement the egg yolks and potatoes.

fun facts about this recipe

Potato salad is deeply rooted in various culinary traditions, but Eggy Potato Salad with Pickles stands out by incorporating the sharpness of pickle juice alongside eggs. This combination isn’t common and can be a delightful conversation starter at any gathering.

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Eggy Potato Salad with Pickles

Eggy Potato Salad with Pickles

amanda

Equipment

  • Mandoline Slicer - Tool for evenly slicing vegetables like potatoes

  • Salad Spinner - To quickly drain and dry washed greens or potato wedges after boiling

  • Chef's Knife - For dicing vegetables like potatoes and egg

  • Cutting Board - Essential surface for preparing ingredients

  • Mixing Bowl - Useful for combining salad dressings, eggs, and other ingredients

  • Colander - For draining boiled potatoes

  • Pickle Jar - To store homemade or purchased pickles for use in the recipe

  • Egg Boiler (Egg Cooker) - Alternative method to cook eggs

  • Peeler - For peeling potatoes before slicing them into wedges

  • Measuring Cups & Spoons - For precise ingredient measurements

Ingredients

  • 2 3/4 pounds medium red-skinned potatoes, peeled (about 8)

  • 1 1/4 teaspoons kosher salt plus more

  • 1/2 cup mayonnaise

  • 1/4 cup sweet pickle juice from jar

  • 8-10 sweet-pickle chips

  • 1 1/2 tablespoons Dijon mustard

  • 1 teaspoon sugar

  • 1/4 teaspoon freshly ground black pepper plus more

  • 5 large hard-boiled egg yolks

  • 2 tablespoons chopped red onion

  • 2 tablespoons chopped flat-leaf parsley

  • Paprika

Instructions

1

Instruction 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

Instruction 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

Instruction 3

Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.
4

Instruction 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

Instruction 5

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