Potato Salad

Show: Episode:

Picture of Potato Salad Recipe 3 Videos | Photo: Potato Salad Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 178 Reviews
Total Time:
40 min
Prep
10 min
Inactive
15 min
Cook
15 min
Yield:
4 to 6 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

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.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 178 reviews

  • on May 12, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 05, 2013

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 30, 2013

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

New Potato Salad

New Potato Salad

By: Ina Garten
Rated 5 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.