Courtesy Tyler Florence from Tyler's Ultimate Tailgate episode. I made this recipe to go with some spicy grilled chicken wings and we've decided that this will now be the standard recipe in our household for potato salad.
- 2 lbs small yukon gold potatoes
- 2 large eggs
- kosher salt
- 1⁄2 bunch sliced scallion, white and green parts
- 2 cups light mayonnaise
- 1⁄4 cup Dijon mustard
- 1⁄4 cup dill pickle, finely chopped with 1/4 cup juice, about 2 pickles
- 1⁄2 small red onion, chopped
- 2 tablespoons chopped fresh flat-leaf parsley
- 1⁄2 bunch dill, chopped
- 1⁄2 lemon, juice of
- fresh ground black pepper
- extra virgin olive oil, for drizzling
- Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer.
- After 12 minutes remove the eggs with a slotted spoon and let cool.
- Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer.
- Drain the potatoes in a colander and let them cool.
- Reserve some scallion greens for garnish.
- Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, and lemon juice in a bowl large enough to hold the potatoes.
- Peel the cool eggs and grate them into the bowl.
- Stick a fork into the potatoes and lift them 1 at a time out of the colander.
- Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing.
- Season, to taste, with salt and pepper.
- Drizzle with a little olive oil before serving.
This potato salad has a nice flavor and I liked not having to peel the potatoes. For us there was to much mayonnaise and I would add one cup, taste, and than add more as needed. Definitely use the red onion because it blends in very well. Thank you for posting this recipe Sugarmagnolia-fl. Made and reviewed for the Gardening, Herbs, Spices and More forum's March Herb/Spice of the month = Parsley's recipe tag.