Eggy Potato Salad With Pickles

• 2 3/4 pounds medium red-skinned potatoes, peeled (about 8)
• 1 1/4 teaspoons kosher salt plus more
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle juice from jar
• 8-10 sweet-pickle chips
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon sugar
• 1/4 teaspoon freshly ground black pepper plus more
• 5 large hard-boiled egg yolks
• 2 tablespoons chopped red onion
• 2 tablespoons chopped flat-leaf parsley
• Paprika

1. Place potatoes in a large pot. Add water to cover by 2", season with salt, and bring to a boil. Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20-30 minutes. Drain. Place potatoes in a large bowl and let cool slightly.
2. Meanwhile, whisk mayonnaise, pickle juice, Dijon mustard, sugar, 1/4 teaspoon pepper, and 1 1/4 teaspoons salt in a small bowl for dressing.
3. Using a large wooden spoon, coarsely smash potatoes, leaving some larger pieces mixed with some well-mashed pieces.
4. Add dressing and egg yolks to potatoes and toss to coat, coarsely smashing egg yolks. Add onion and parsley; gently mix to incorporate. Season to taste with more salt and pepper, if desired. DO AHEAD:
5. Divide potato salad among small paper cups or bowls; dust with paprika. Top each serving with a pickle chip.

potatoes, kosher salt, mayonnaise, sweet pickle juice, sweetpickle chips, mustard, sugar, freshly ground black pepper, egg yolks, red onion, flatleaf, paprika

Taken from www.epicurious.com/recipes/food/views/eggy-potato-salad-with-pickles-395434 (may not work)