Potato Salad Recipe
  • 2 pounds small potatoes (preferably Yukon gold)
  • 2 large eggs
  • kosher salt
  • ½ bunch slices scallions, white and green parts
  • 2 tablespoons of drained capers
  • 2 cups mayonnaise
  • ¼ cup Dijon mustard
  • ¼ cup finely chopped dill pickles with ¼ cup juice (WE CALL IT BRINE) roughly about 2 pickles
  • ½ small red onion chopped
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ bunch dill, chopped
  • ½ lemon, juiced
  • Freshly ground black pepper
  • Extra-Virgin olive oil (for drizzling)
  1. Put the potatoes and eggs Into a big saucepan of cold salted water.
  2. Bring to a simmer.
  3. After 12 minutes remove the eggs with a slotted spoon and let cool.
  4. Continue cooking the potatoes until a paring knife poked into them goes In without resistance, about 3
  5. minuted longer.
  6. Reserve some scallion greens and capers for garnish.
  7. Meanwhile stir together the:
  8. Mayonnaise,mustard,pickles,and their juice, onion, remaining scallions and capers, parsley and lemon
  9. juice In a bowl large enough to hold the potatoes.
  10. peel and cool eggs and grate them into the bowl.
  11. Stick a fork into the potatoes and lift them one at a time out of the colander.
  12. Break up the potatoes by hand into rough chunks.
  13. Add them to the bowl and toss to coat with the dressing.
  14. Season, to taste, with salt & pepper.
  15. Drizzle with a little olive oil before serving.
Make sure to get as many ingredients at the Farmers Market as possible AND ENJOY!
Recipe by Pickle Licious at https://picklelicious.com/potato-salad-recipe/