Servings: 4
Prep time: 10 minutes
Total time: 1 hour
Ingredients
5 Yukon gold potatoes (about 3 pounds|1 ½ kilograms)
kosher salt and freshly ground black pepper, to taste
½ cup|125 grams mayonnaise
¼ cup|45 grams bread and butter pickles, finely diced
2 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
5 scallions, thinly sliced
3 hard boiled eggs, finely chopped
1 rib celery, finely diced
1 teaspoon paprika
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Directions
- Cover potatoes with water and season generously with salt. Bring to a boil and cook until soft, about 45 minutes. Drain, then cool slightly and peel. Cool completely, then transfer to a bowl and, using your hands, crumble into large chunks.
- Add the remaining ingredients and season with salt and pepper. Sprinkle with paprika to serve.Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
