Dilly Bean Potato Salad

Ingredients

• 8 servings pepper black freshly ground
• 0.8 cup celery leaves fresh coarsely chopped
• 2 large hardboiled eggs peeled quartered
• 8 servings kosher salt 
• 1 cup mayonnaise ()
• 6 tablespoons red wine vinegar ()
• 1 cup shallots halved lengthwise very thinly sliced
• 1 large pinch paprika smoked
• 3 cups watercress wild trimmed coarsely chopped
• 3 pounds baby yukon gold potatoes 

Equipment

• bowl
• sauce pan
• whisk

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.
3. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl.
4. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
5. 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.
6. 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.
7. Bon Appétit
8. Bon Appétit