2 1/1 lb red skin potatoes, cut into bite-sized pieces
2 hard-boiled eggs, whites chopped and yolks reserved
2/3 cup mayonnaise
1 1/2 tablespoons Dijon
1 tablespoon white wine vinegar
1/3 cup diced white onion
1 spear kosher dill pickle, minced
1 stalk celery, diced
freshly ground black pepper
Bring a large pot of salted water to boil. Add the potatoes and cook until fork tender. Drain. Allow to cool to room tempertature. Toss with onion, pickle, celery and the egg whites
In a small bowl, mash the yolk into the mayo, mustard and vinegar until smooth. Pour over the potatoes, sprinkle with salt and pepper and stir to coat. Refrigerate 1 hour prior to serving.
The other day we were on the way to our favorite Chesapeake sea glass-hunting beach and on a whim stopped at a restaurant that was attached to a gas station off all things. Luckily it was really good, we both had an excelled soft crab BLT that came with particularly good potato salad. I normally don’t put egg in my potato salad because it masquerades as potato but the potato salad we had featured eggs so I decided to branch out. I diced the egg and kept the dressing light so there would be no chance of biting down on egg when expecting potato (which is almost as bad as expecting coke and taking a sip of root beer). The potato salad we had was light on the celery and used white onion (which I normally only use in guac) and I’m not sure if it had pickle but I can’t make potato salad without it. Mashing the yolk into the dressing was a bit off work (if you feel like dirtying up a mini chopper that would make quick work of it) but it bulked up a bit and gave the salad a mild deviled egg-esque flavor we both enjoyed.