Recipe by Sugarmagnolia_fl
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.
Top Review by lauralie41
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.
- 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
Directions See How It's Made
- 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.