Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.
Ingredients
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 Dilly Beans , 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
Directions
Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.
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.
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: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.
