0.3 teaspoon pepper black freshly ground plus more
1.5 tablespoons dijon mustard
2 tablespoons flat-leaf parsley chopped
5 large hardboiled egg yolks
1.3 teaspoons kosher salt plus more
0.5 cup mayonnaise
10 servings paprika
2 tablespoons onion red chopped
2.8 pounds red-skinned potatoes peeled ( 8)
1 teaspoon sugar
8 sweet-pickle chips
0.3 cup pickle juice from jar sweet
Equipment
bowl
knife
whisk
pot
wooden spoon
Directions
Place potatoes in a large pot.
Add water to cover by 2", season withsalt, and bring to a boil. Reduce heat to medium and cook untilpotatoes are tender when pierced with a knife, 20-30 minutes.
Drain.
Place potatoes in a large bowl and let cool slightly.
Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar,1/4 teaspoon pepper, and 1 1/4 teaspoons salt in a small bowl for dressing.
Using a large wooden spoon, coarsely smash potatoes, leaving somelarger pieces mixed with some well-mashed pieces.
Add dressing and egg yolks to potatoes and toss to coat, coarselysmashing egg yolks.
Add onion and parsley; gently mix to incorporate.Season to taste with more salt and pepper, if desired. DO AHEAD: Can bemade 1 day ahead. Cover and chill.
Divide potato salad among small paper cups or bowls; dust withpaprika. Top each serving with a pickle chip.
