Tolan's Mom's Potato Salad (Tyler Florence)

Recipe by iris5555
READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place potatoes and eggs in saucepan of cold, salted water.
  • Bring to a simmer.
  • Remove eggs with a slotted spoon after 12 minutes and let cool.
  • Continue cooking potatoes until tender, about 3 minutes longer.
  • Drain potatoes in a colander and let them cool.
  • Reserve some scallions and capers for garnish.
  • Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
  • Peel the cooled eggs and grate them into the bowl.
  • Peel cooled potatoes with a paring knife.
  • Cut potatoes into chunks and toss with the dressing to coat.
  • Season with salt and pepper to taste.
  • Garnish with reserved scallions and capers.
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