Recipe courtesy of Tiffani Thiessen
Total:
1 hr
(includes cooling time)
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
(includes cooling time)
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
1 hr
(includes cooling time)
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 1/2 pounds small tri-colored potatoes
  • 1/2 cup mayonnaise 
  • 1/4 cup chopped sweet pickles 
  • 3 tablespoons pickle juice 
  • 1 tablespoon yellow mustard 
  • 1 1/2 teaspoons kosher salt 
  • 1/4 teaspoon freshly ground black pepper 
  • 1/2 medium red onion, thinly sliced 
  • 5 hardboiled eggs, chopped 
  • 2 tablespoons chopped fresh parsley, for garnish 
  • Paprika, for garnish

Directions

Watch how to make this recipe.

Place the potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Cook the potatoes until they fall off a fork easily, 20 to 28 minutes; drain and set aside. When cool enough to handle, slice the potatoes in half.

In a large bowl, mix together the mayonnaise, pickles, pickle juice, mustard, salt and pepper to form a dressing. Add the potatoes, the red onions and eggs, and gently fold together to coat with dressing. Taste, and adjust the seasoning as needed. Garnish with parsley and paprika.

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