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Dilly Bean Potato Salad

Name: Dilly Bean Potato Salad
Cuisine: american
Ingredients: 2 shallots, halved lengthwise, very thinly sliced (about 1 cup); 6 tablespoons (or more) red wine vinegar; Kosher salt; 3 pounds baby Yukon Gold potatoes; Freshly ground black pepper; 1 cup (or more) mayonnaise; 1 large pinch of smoked paprika; 3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped; 1 cup Dilly Beans , cut crosswise into 2" pieces; 2-3 large hard-boiled eggs, peeled, quartered; 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

A small grocery run gets this on the table.

Ingredients

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directions

1.
Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
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.
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.

Recipes sourced from Epicurious.com.

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