Homemade Potato Salad recipe by Tyler Florence 4 to 6 servings
2 pounds small Yukon Gold potatoes
2 large eggs
1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice
1 small red onion, chopped
2 tablespoons capers
2 tablespoons fresh parsley, chopped
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper
Put the potatoes and the eggs into a big saucepan of cold,
Cooking the potatoes with the skin on retains all the natural
flavor which makes them taste amazing.
Bring to a simmer and cook until a paring knife poked
into the potatoes goes in without resistance -- about 15
Remove the eggs and let cool.
Drain the potatoes in a colander and let them cool.
Meanwhile, stir together the mayonnaise, mustard, pickles with
juice, onion, capers, parsley, and lemon juice in a bowl large
enough to hold the potatoes.
Peel the cooled eggs and grate them in too.
Stick a fork into the potatoes, one at a time, lift them out of
the colander and peel with a paring knife.
Break up the potatoes by hand, put them in the bowl with the
dressing and toss.
Season to taste with salt and freshly ground black pepper.