Deviled Egg Potato Salad

Ingredients

For 8 servings

• •6 c. à soupe (90 ml) white wine vinegar, divided
• •2 c. à soupe (18 g) plus 3/4 teaspoon (2.5 g) Diamond Crystal kosher salt, divided; for table salt, use half as much by volume or same weight
• •2 tablespoons, plus 1/2 teaspoon granulated sugar, divided
• •3 pounds (1.4 kg) russet potatoes (about 4 large), peeled and cut into 3/4-inch cubes (about 8 cups)
• •6 large eggs
• •1 c. à soupe (15 ml) Dijon mustard
• •1 c. à soupe (15 ml) whole grain mustard
• •1 tasse (240 ml) neutral oil such as canola
• •1 /2 teaspoon smoked paprika, plus more for garnish
• •1 /2 teaspoon hot sauce, such as Tabasco
• •1 /4 teaspoon freshly ground black pepper
• •1 /4 cup chopped cornichons (about 1 ounce; 28 g)
• •1 /4 cup finely chopped fresh chives, plus more for garnish
• •2 c. à soupe finely chopped fresh flat-leaf parsley

Method

1. 1.In a large saucepan, add 2 quarts water, 2 tablespoons vinegar, 2 tablespoons kosher salt, and 2 tablespoons sugar and stir to combine. Add potatoes and bring to a boil over high heat. Reduce to medium to maintain a simmer, and cook, stirring occasionally, until potatoes are tender, about 10 minutes. Use a large slotted spoon or spider skimmer to transfer potatoes to a colander to drain (reserve water in saucepan); then transfer to a large rimmed baking sheet. Spread into an even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool to room temperature, about 30 minutes.
2. 2.While potatoes cool, return reserved water in saucepan to a boil over medium (add an additional 1 quart water if needed for water to cover eggs). Carefully lower eggs into pot and boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 8 minutes. While eggs cook, prepare a bowl of ice water and set it next to the stove. Once eggs are cooked, immediately transfer eggs to ice water and allow to cool completely, 5 to 10 minutes, then peel under cool running water. Halve eggs lengthwise and scoop yolks into a large bowl. Chop egg whites into bite-size pieces; set aside.
3. 3.Add Dijon and whole grain mustard and 1 tablespoon vinegar to the egg yolks in bowl. Mash, then whisk until smooth. While continuously whisking, slowly drizzle in oil in a thin, steady stream until mixture is thickened and emulsified.
4. 4.Whisk in smoked paprika, hot sauce, pepper, remaining 1 tablespoon vinegar, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon sugar. Fold in cornichons, chives, parsley, reserved egg whites, and cooled potatoes. Cover and rest in fridge for at least 1 hour and up to 3 days before serving. Sprinkle with additional chives and paprika before serving, if desired.