Huffpost Taste

Homemade Potato Salad

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Homemade Potato Salad

Homemade Potato Salad
Jerry Errico
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total prep



  • 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.