Tyler Florence's Potato Salad
Recipe courtesy Tyler Florence.
Ingredients
- 2 lb Yukon gold potatoes, small
- 2 Egg, large
- Kosher salt
- 1/2 bunch Green onion, scallions, sliced, white and green parts
- 2 tbsp Capers, drained
- 2 cup Mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup Pickles, dill, finely chopped (about 2), plus 1/4 cup of their juice
- 1/2 Red onion, small, chopped
- 2 tbsp Parsley, fresh flat-leaf, chopped
- 1/2 bunch Dill, chopped
- 1/2 Lemon, juiced
- Black pepper, freshly ground
- Olive oil, extra-virgin, for drizzling
Directions
- Put the potatoes and eggs in a big saucepan of cold salted water and bring to a simmer. After 12 minutes remove the eggs and let cool. Cook the potatoes until a knife goes in without resistance, about 3 minutes more. Drain and cool.
- Save some scallion greens and capers for garnish. Stir together the mayonnaise, mustard, pickles and juice, onion, remaining scallions and capers, parsley, dill and lemon juice in a bowl big enough for the potatoes.
- Peel the eggs and grate them into the bowl. Break the potatoes into rough chunks by hand, add and toss to coat.
- Season with salt and pepper and drizzle with a little olive oil before serving.