Ingredients:

2 lb whole baby Yukon gold potatoes
1 cup small diced thin asparagus
1/2 red onion, diced
1 stalk celery, diced
2/3 cup mayonnaise
1/4 cup coarsely chopped hamburger dill pickles
2 tablespoons Dijon
1/2-1 teaspoons hot paprika (plus more for garnish)
1/4 teaspoon celery seed
1 tablespoon apple cider vinegar
2 hard-boiled eggs
freshly ground black pepper

Direction:

Bring a large pot of salted water to a boil. Boil the potatoes until fork-tender. Drain. Return to the pot and Use the back of a spoon or a potato masher to crack and slightly smash the potatoes. Allow to cool.

Meanwhile, place the asparagus (or leave out, I don’t care. I’m not making another side) onions, and celery in a large bowl.  Stir to distribute the asparagus. Set aside to cool.

Cut the hard-boiled eggs in half. Chop the whites and place them in the bowl with the potatoes.

Place the yolk into a small bowl and mash it with a fork or potato masher. Stir in the mayo, onion, dill relish, mustard, vinegar, and spices until a dressing forms. Pour over the potatoes, stir to evenly coat the potatoes and asparagus. Refrigerate at least 1 hour prior to serving.

My thoughts:

This week marks the 15th year of creating recipes here on Coconut & Lime! Can you believe it? It seems like a long time and short time all at once. It’s basically been my entire adult life. I was still a teacher back then and had just started dating my now husband. Now we’ve been married 14 years and I’ve written several cookbooks and develop recipes full time. There are just shy of 2,500 recipes on this blog.

I still like creating recipes that are classic with a twist so I guess it is fitting to post this recipe this week! Memorial Day is right around the corner and who doesn’t need a potato salad recipe? We are planning to get crabs but you still need a side dish. Or so my husband tells me. Growing up we just had crabs.

This dish is quickly becoming one of my favorites because while it has a pretty classic flavor profile, the texture is softer and I’ve added asparagus so you get a bit of veggies in there too–eliminating the need for a second side dish, I think. And is there a better pairing than deviled eggs and potato salad? I think not!