Dilly Bean Potato Salad

• 2 shallots, halved lengthwise, very thinly sliced (about 1 cup)
• 6 tablespoons (or more) red wine vinegar
• Kosher salt
• 3 pounds baby Yukon Gold potatoes
• Freshly ground black pepper
• 1 cup (or more) mayonnaise
• 1 large pinch of smoked paprika
• 3 cups trimmed watercress, purslane, or wild arugula, coarsely chopped
• 1 cup
• , cut crosswise into 2" pieces
• 2-3 large hard-boiled eggs, peeled, quartered
• 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

1. Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
2. Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.
3. Whisk 1 cup mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD:

shallots, red wine vinegar, kosher salt, baby yukon gold potatoes, freshly ground black pepper, mayonnaise, paprika, trimmed watercress, eggs, parsley

Taken from www.epicurious.com/recipes/food/views/dilly-bean-potato-salad-366716 (may not work)