23
March
2012
Potato Salad Recipe
Potato Salad Recipe
Ingredients
- 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
- PICKLE LICIOUS PICKLES OF COURSE!
- 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)
Instructions
- 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
- minuted longer.
- 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 and cool eggs and grate them into the bowl.
- Stick a fork into the potatoes and lift them one 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 & pepper.
- Drizzle with a little olive oil before serving.
Notes
Make sure to get as many ingredients at the Farmers Market as possible AND ENJOY!