Homemade Potato Salad
Provided by: Tyler Florence
- Put the potatoes and the eggs into a big saucepan of cold, salted water. Bring to a simmer and cook until a paring knife poked into the potatoes goes in without resistance, about 15 minutes. 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 the bowl. 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, put them in the bowl with the dressing and toss everything together. Season to taste with salt and freshly ground black pepper.