Ingredients:

  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 1 tbsp kosher salt
  • 1/2 cup mayonnaise
  • 1 tbsp yellow mustard
  • 2 tbsp bread and butter pickle juice
  • 1/2 tsp celery seed
  • 1/4 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 cup bread and butter pickles, finely diced
  • 1/2 cup red onion, finely minced
  • 3 large hard-boiled eggs, chopped
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place cubed potatoes in a pot and cover with cold water. Add salt. Bring to a boil, then reduce to a simmer. Cook for 10-12 minutes until the potatoes are fork-tender but not falling apart. Drain immediately.
  2. While the potatoes are still steaming in the bowl, drizzle 1 tablespoon of the reserved pickle juice over them. Toss gently and let them sit for 5 minutes to absorb the liquid.
  3. In a separate small bowl, whisk together the mayonnaise, mustard, remaining pickle juice, celery seed, and paprika until the dressing is smooth and pale yellow. Fold this into the warm potatoes.
  4. Gently stir in the diced bread and butter pickles, minced red onion, and chopped eggs. Fold in the fresh parsley last to keep the color vibrant. Cover and refrigerate for at least 2 hours before serving.