Dilly Bean Potato Salad

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2 shallots thinly sliced

6 tablespoon(s) red wine vinegar

kosher salt

freshly ground black pepper

3 pound(s) yukon gold potatoes cubed

1 cup(s) mayonnaise

1 pinch(s) smoked spanish paprika

3 cup(s) trimmed watercress or spinach coarsely chopped

1 cup(s) dilly beans cut into pieces

2-3 hard boiled eggs cubed

3/4 cup(s) flat leaf parsley leaves coarsely chopped

Directions:

1. place shallots in a small bowl and stir in red wine vinegar with a large pinch of salt. Set aside
2. Cook potatoes in a large sauce pan of boiling salted water, just until tender. About 30 minutes. Drain potatoes well and transfer to a large bowl. Lightly crush with the back of a large spoon. Transfer to a large bowl. Add shallot-viegar 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, eggs and parsley. Chill.

By RecipeOfHealth.com