Eggy Potato Salad with Pickles
Sweet pickle juice and a mustard consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.
2 3/4 lb medium red-skinned potatoes, peeled (about 8)
1 1/4 tsp kosher salt plus more
1/2 cup mayonnaise
1/4 cup sweet pickle juice from jar plus 8-10 sweet-pickle chips
1 1/2 Tbs Dijon mustard
1 tsp sugar
1/4 tsp freshly ground black pepper plus more
5 large hard-boiled egg yolks
2 Tbs chopped red onion
2 Tbs 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 and place potatoes in a large bowl and let cool slightly.
Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 tsp pepper, and 1 1/4 tsp salt into a small bowl for dressing.
Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces 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 bowls; dust with paprika. Top each serving with a pickle chip.
Notes: I leave the skin on the potatoes and use Veganaise, an eggless mayonnaise since there are eggs in the salad. My taste tester has stated that we should have a bowl of this potato salad in the refrigerator at all times.
For a tasty and healthy grain-type salad, I found this in 201 Quinoa Recipes.
Quinoa & Black Bean Salad
1 1/2 C quinoa
2 1/4 C water
1 1/2 C black beans
1 1/2 Tb red wine vinegar
1 1/2 C cooked corn (fresh, canned or frozen)
1 red bell pepper, seeded and chopped
4 scallions, chopped
1 tsp garlic, minced fine
1/4 tsp cayenne pepper
1/4 C cilantro, chopped fine
1/3 C fresh lime juice
1/2 tsp salt
1 1/4 tsp ground cumin
1/3 C olive oil
Rinse quinoa in a fine sieve under cold running water until water runs clear. Put quinoa and water in a pot, bring to boil, then cover and simmer 20 minutes or until water is absorbed and quinoa is tender. Fluff quinoa with a fork and transfer to a large bowl and allow to cool.
While quinoa is cooking, in a small bowl toss beans with vinegar, salt and pepper to taste. Add beans, corn, bell pepper, scallions, garlic, cayenne and cilantro to the cooled quinoa. Toss well.
In a small bowl whisk together lime juice, salt, cumin and slowly add the oil while whisking. Drizzle over salad and toss well with salt and pepper. Salad my be made a day ahead, in fact the flavors blend better if left in the refrigerator over night. Bring to room temperature before serving.