Mashed New Potato Salad with Spring Onions
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.Advertisement
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 1/2 teaspoon salt. Chill for at least 30 minutes (and up to 1 day) before serving.
To make ahead: Refrigerate for up to 1 day.
2 fat, 2 starch