Not Quite My Momma's Potato Salad

1 14-oz. pkg. Melissa’s Pre-Cooked Parisian Potatoes, cubed

½ teaspoon kosher salt

¼ cup Duke’s mayonnaise

2 Tablespoons sweet pickle juice

1 tablespoon spicy brown mustard

1 tablespoon red wine vinegar

½ teaspoon sugar

Salt and freshly ground black pepper

5 sweet-pickle chips, diced

3-4 large hard-boiled eggs, diced (Extra for garnish, if desired)

½ cup chopped celery

1 small Melissa’s shallot, minced

2 tablespoons chopped flat-leaf parsley



Bring a large saucepan full of water to a rapid boil; add salt. Drop potatoes into the boiling water and heat through (1-2 minutes); rinse, drain, and slightly cool.


Meanwhile, whisk together mayonnaise, pickle juice, mustard, vinegar, sugar, and salt and pepper, to taste, in a small bowl; set aside.


In a large bowl, toss potatoes with pickle chips, eggs, celery, shallot, and parsley. Add dressing and eggs to potatoes and toss to coat. Season to taste with more salt and pepper, if desired, and then fold in dressing.


This gets better if refrigerated overnight.  To serve, dust with paprika, and top each serving with an egg slice and pickle chip.