Tolan's Mom's Potato Salad
A classic version from Tyler Florence of Summer's Ultimate side dish
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
This recipe is from Tyler Florence's cookbook - Tyler's Ultimate, which has an incredible collection of perfect recipes for every day classic cooking.