Homemade Potato Salad
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Homemade Potato Salad
total
prep
Ingredients
- 2 pounds small Yukon Gold potatoes
- kosher salt
- 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 chopped fresh parsley
- 1/2 lemon, juiced
- kosher salt and freshly ground black pepper
Directions
- 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.
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First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am