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 Shell Stanyer
Southlake, TX
on June 17, 2013
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Tyler is a genius! This is why potato salad was invented...the perfect mix of creamy and tangy. I used Best Maid brand pickles and it really adds to the flavor. I also upped the egg count to give it a little more protein.
By CondoChef
Chicago
on June 15, 2013
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This recipe is awesome! I am not a mustard or onion lover, and have never really liked potato salad. But I love this one. I used homemade mayonnaise - and per the reviews, only used 1 cup. My onions probably have a finer chop than most. I like breaking the potatoes apart by hand once cooled to the touch. This was a great way to manage how much potato skin was in the salad and the size of the potato chunks. No need for additional olive oil. I’m preparing for a fall football party and testing recipes. This one is definitely on the menu. And, you can make it the day before. Bonus!
By Don's Girl
New England
on June 09, 2013
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I stumbled upon this potato salad recipe when I was looking for something a little different. This exceeded my expectations. I used relish in place of pickles and skipped the dill and mustard because I simply didn't have either on hand. Otherwise, I was loyal to the instructions. We love capers and they really made the difference. Even if you don't care for them, add a small amount just the same because they make the dish. The combination of the tart capers and the sweetness of the relish make for a potato salad you or your guests will not soon forget. I'm making it again today for a back yard cook out.
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