← Nouns Cooking · American

Ingredients

• 1.4 kg waxy or Yukon Gold potatoes, peeled and cut into 2.5 cm cubes
• 1 tbsp salt, for the cooking water
• 4 large eggs
• 240 ml Mayonnaise
• 1 tbsp yellow or Dijon mustard
• 3 Dill pickles, chopped, plus 2 tbsp brine from the jar
• 2 celery sticks, finely diced
• ½ Red onion, finely chopped
• ½ tsp Black pepper
• ½ tsp salt, or to taste
• 2 tbsp Chives, snipped
• ½ tsp paprika, to dust

Method

1. Put the potatoes in a large pan of cold water with the tablespoon of salt and bring to the boil. Simmer for 10–12 min, until a knife slides in easily but they still hold their shape.
2. Meanwhile, boil the eggs for 10 min, then cool them in cold water, peel and chop.
3. Drain the potatoes, spread them on a tray and sprinkle with the pickle brine while they’re hot so they soak it up. Leave to cool for 15 min.
4. Mix the mayonnaise, mustard, pepper and salt in a large bowl. Fold in the potatoes, eggs, pickles, celery, onion and most of the chives.
5. Cover and chill for at least 1 hour so the flavours settle. Taste for salt, then dust with paprika and scatter over the rest of the chives before serving.

Tips

• Keep it cold: mayo-dressed salads shouldn’t sit out in the sun for more than 2 hours (1 hour on a hot day).
• Check the mustard is gluten-free if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks The Modern Proper