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Tyler Florence Potato Salad Recipe

Potato Salad

Potato Salad

Potato Salad

Tyler Florence Potato Salad Recipe

Ingredients

  1. 2 pounds small Yukon gold potatoes
  2. 2 large eggs
  3. Kosher salt
  4. 1/2 bunch sliced scallions, white and green parts
  5. 2 tablespoons drained capers
  6. 2 cups mayonnaise
  7. 1/4 cup Dijon mustard
  8. 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
  9. 1/2 small red onion, chopped
  10. 2 tablespoons chopped fresh flat-leaf parsley
  11. 1/2 bunch dill, chopped
  12. 1/2 lemon, juiced
  13. Freshly ground black pepper
  14. Extra-virgin olive oil, for drizzling

Directions

  1. 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.
  2. Reserve some scallion greens and capers for garnish.
  3. 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
  4. Peel the cool eggs and grate them into the bowl.
  5. 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.

Serves 4-6.

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