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Ingredients
  • 2 pounds boiling potatoes (preferably organic), scrubbed with a stiff brush
  • 2 tablespoons extra virgin olive oil
  • Coarse salt (sea or kosher) and freshly ground black pepper
  • ½ cup mayonnaise (preferably Hellmann’s or Best Foods) or smoked mayonnaise
  • 3 tablespoons Dijon mustard
  • 1 tablespoon red wine vinegar, or more to taste
  • 2 hard-cooked eggs, peeled and coarsely chopped
  • 2 tablespoons chopped fresh dill
  • 2 scallions, trimmed, white parts minced, green parts thinly sliced crosswise
  • 8 pitted green olives or pimiento-stuffed olives, thinly sliced or coarsely chopped
  • 8 cornichons (tiny tart French pickles) or 1 dill pickle, coarsely chopped (about 3 tablespoons)
  • 1 tablespoon drained capers, or to taste
  • Spanish smoked paprika (pimentón), for sprinkling
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