3 Videos | Photo: Potato Salad Recipe
Ingredients
- 2 pounds small Yukon gold potatoes
- 2 large eggs
- Kosher salt
- 1/2 bunch sliced scallions, white and green parts
- 2 tablespoons drained capers
- 2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
- 1/2 small red onion, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 bunch dill, chopped
- 1/2 lemon, juiced
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
Directions
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.
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By kassiek81
on May 12, 2013
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I made this recipe for a work event and shortly after received an email from the VP of the company asking me for the recipe. It's THAT good. I've got it sitting in the refrigerator right now for Mother's Day tomorrow! I never use capers or eggs (I hate eggs, but it's still incredible. Everyone always goes nuts over it. The only thing you MUST DO is make it the night before. It has to sit, otherwise it will seem WAY too salty. After an overnight stay in the fridge, it will be perfect!
By Chef #1007882
Right outside o...
on May 05, 2013
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I did not have everything on hand, so, my review is sans dill [which we do not care for anyway], scallions, pickles [I did have and added a bit of pickle relish], and, I used russet potatoes. I eye balled the onions, parsley, capers and [added] celery based our taste. Overall, it was good, a nice change from yellow mustard potato salad. I would make this again, but, I would be careful when making the dressing and then adding salt [and pepper], the dijon mustard is salty and after testing thought my dressing was now a little too salty and thought the dish would be ruined. However, once I added it to the cooled potatoes it blended fine and did not taste as salty.
By dianenewland_45...
grosse pointe, MI
on April 30, 2013
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Hands down the best potato salad I have ever had. My husband agrees. I'm not even a huge potato salad fan, but this caught my eye. You will never be satisfied with another after you've had this one!
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