Salade de pommes de terre à l’ancienne

Ingrédients

• 3 pounds Yukon Gold potatoes
• 1 tablespoon + 1 1/2 teaspoons kosher salt, divided
• 1 1/4 cups mayonnaise
• 2 tablespoons finely chopped dill pickles
• 1 tablespoon dill pickle brine
• 1 tablespoon mustard
• 1/2 teaspoon freshly cracked black pepper
• 2 celery ribs
• 1 shallot
• 4 large hard-boiled eggs

Préparation

1. 1

   Dice the potatoes into roughly 1-inch pieces (peel first if desired).

2. 2

   Transfer the potatoes to a large pot, cover with cold water by at least 1 inch, and stir in 1 tablespoon salt.

3. 3

   Bring to a boil, then continue to cook over medium heat until the potatoes are fork-tender, about 15 minutes.

4. 4

   Drain the potatoes and transfer them to a baking sheet to cool completely, at least 30 minutes.

5. 5

   In the meantime, to prepare the dressing, stir to combine the mayonnaise, pickles, brine, mustard, pepper, and remaining 1 ½ teaspoons salt.

6. 6

   Thinly slice the celery and mince the shallot.

7. 7

   Roughly chop the hard-boiled eggs.

8. 8

   Transfer the celery, shallot, eggs, and cooled potatoes to a large bowl, and toss lightly to combine.

9. 9

   Toss to coat the potato mixture with the dressing, reserving ¼ cup for mixing in right before serving.

10. 10

    Cover and refrigerate for at least 1 hour.

11. 11

    Toss in the remaining dressing and garnish with fresh dill before serving.