A classic version of the ultimate summer side dish. Tyler Florence’s recipe combines all the things I love in perfect balance for what he calls “the best potato salad I’ve ever made!”
Didn’t get this out to you all in time for the fourth, but it’s here for the weekend and the rest of the summer and honestly all year long. This classic dish goes with everything and could stand alone for days as the perfect snack ready for anytime of day.
Tyler’s recipe call’s for peeling the potatoes after cooking them – I find that the tiny Yukon gold’s have such a thin delicate skin that they don’t need peeling, take less time to cook and just a gentle smash makes the craggy edges that soak up all the dressing in the best way.
Two hard boiled eggs cook right with the potatoes (pull them out after about 10 minutes of boiling) and then get grated into the dressing. This is a vintage cooking trick that makes so much sense and feels like something your grandmother would teach you – I love that.
Tolan's Mom's Potato Salad
Ingredients
- 2 lbs small yukon gold potatoes
- 2 large eggs
- 1 tsp kosher salt
- 1 bunch scallions sliced, white and green parts
- 2 Tbsp drained capers
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped dill pickle
- 1/4 cup pickle juice
- 1 small red onion minced
- 2 Tbsp chopped fresh flat leaf parsley
- 2 Tbsp chopped fresh tarragon
- 1/2 lemon juiced
- 1 tsp fresh ground pepper
Instructions
- Place potatoes and eggs in large saucepan, then fill with cold water to cover completely at least an inch above. Add a couple of tablespoons of kosher salt to the water.
- Bring to a simmer, and remove the eggs after 10 minutes to cool under cold tap water. Continue cooking the potatoes until fork tender, likely only another minute or two, depending on their size.
- Drain potatoes in a colander and let them cool. I like to lay the cooked potatoes on a large rimmed baking sheet to cool faster, and then gently squeeze them to break apart.
- Reserve some scallions and capers for garnish. Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley, tarragon and lemon juice in a bowl large enough to hold the potatoes. Season with kosher salt and black pepper.
- Peel the cooled eggs and grate them into the bowl. Then add the smashed baby potatoes, and toss everything to coat in the dressing. Season with extra salt and pepper to taste, and garnish with reserved scallions and capers.
Notes
