Haven’t tried this yet, but I can’t wait. Sounds strange but quite possibly amazing. Make it as tart or as creamy as you like with the addition of more vinegar or mayo.
1 shallot, halved lengthwise, very thinly sliced
3 tablespoons (or more) red wine vinegar
Kosher salt
1.5 pounds baby yellow potatoes
Freshly ground black pepper
1/2 cup (or more) mayonnaise
1 pinch of smoked paprika
1.5 cups trimmed purslane (or arugula), coarsely chopped
1/2 cup dilly beans or dill pickles, cut crosswise into bite-size pieces pieces
1-2 large hard-boiled eggs, peeled, quartered
1/3 cup coarsely chopped fresh flat-leaf parsley or celery leaves
Place shallots in a small bowl. Stir in 3 tablespoons red wine vinegar and a pinch of salt; set aside. Cook potatoes in a large saucepan of boiling salted water until just tender, about 20 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. Whisk 1/2 cup mayonnaise and paprika in a small bowl; add to potatoes and toss to combine. Fold in purslane, pickles, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley.
HATCHET COVE FARM 