This Texas-inspired potato salad takes advantage of spring's sweet new potatoes and early onions. Partially mashing the spuds makes for an extra-creamy potato salad. In Texas you'd dish this out with an ice cream scoop.
Nutrition per serving may change if servings are adjusted.
3 pounds small new potatoes
Pinch of salt plus ½ teaspoon, divided
½ cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon dill pickle brine
2 tablespoons finely chopped dill pickles
¼ cup chopped spring onions or scallions
¾ teaspoon ground pepper
Place potatoes in a large pot and cover with water by 2 inches. Add a pinch of salt and bring to a boil. Cook until tender, 8 to 12 minutes. Drain and rinse with cold water. Let stand until almost cool, about 30 minutes.
Whisk mayonnaise, mustard and pickle brine in a small bowl.
Cut the potatoes into 1-inch pieces and transfer to a large bowl. Mash them halfway so there are still some chunks—they shouldn't be totally smooth. Fold in the dressing, pickles, spring onions (or scallions), pepper and the remaining ½ teaspoon salt. Chill for at least 30 minutes (and up to 1 day) before serving.
229 calories;11 g fat(2 g sat); 4 g fiber; 30 g carbohydrates; 4 g protein; 29 mcg folate; 6 mg cholesterol; 2 g sugars; 0 g added sugars; 52 IU vitamin A; 34 mg vitamin C; 29 mg calcium; 2 mg iron; 333 mg sodium; 746 mg potassium