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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise. 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 |
2-3 large hard-boiled eggs, peeled, quartered |
3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves |
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.
4. Nutritional analysis provided by Bon Appétit Per serving: 439.5 calories, 216.8% calories from fat, 24.1 g fat, 3.6 g saturated fat, 89.5 mg cholesterol, 48.8 g carbohydrates, 5.1 g dietary fiber, 1.3 g total sugars, 43.7 g net carbohydrates, 7.8 g protein, 230.5 mg sodium Nutritional analysis provided by Bon Appétit
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