| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 pounds small Yukon gold potatoes
- 2 large eggs
- Kosher salt
- 1/2 bunch sliced scallions, white and green parts
- 2 tablespoons drained capers
- 2 cups mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup finely chopped dill pickles 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, juiced
- Freshly ground black pepper
- Extra-virgin olive oil, for drizzling
Instructions
- 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 and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 726 |
| Total Fat | 65 g |
| Saturated Fat | 10 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 92 mg |
| Sodium | 714 mg |
Reviews
I have been making this for yrs! There is never any leftovers! Last time I forgot to buy a lemon.. so I subbed 1/2 tablespoon of lemon pepper. Then I added 3 diced radish ( more crunch) and a diced jalapeño.. it was amazing. Next time I plan on trying keeping mayonnaise. Tyler is the best!
Just wish he’d say why he’s using the olive oil in this recipe because I don’t see it’s use. I love it and don’t add the oil.
This is delicious! As one of the previous reviews suggested, I also used about half the mayo and it was still plenty creamy. I also added radishes for a slight crunch.
I love this recipe with one slight change. I only use one cup of mayonnaise instead of two. I like to taste all the flavors not just the mayo and one cup is plenty without becoming too mushy.
The absolute best potato salad I’ve ever had. Simple to prepare and delicious.
This is my all time favorite potato salad recipe. I will never try another!
I made this potato salad for a potluck last Saturday and modified it with part of Ree Drummond’s Perfect Potato salad recipe(used the Russets and doubled the amount, more green onions, paprika, 5 hard boiled eggs and used dill relish to sub for the pickles and pickle juice). It came out really good, just needed more salt, pepper.
My hands down favorite potato salad recipe. Omitted the capers and added celery instead. I mix the potatoes with the dressing when they’re still slightly warm. It helps them absorb the dressing. Grating the eggs is great, gives the salad a ton of flavor and creaminess.
This was my first time making potato salad and this recipe did not disappoint! I omitted the capers (because I didn’t have any) and just added more pickles to up the brine factor. Delicious recipe!
This potato salad was so delicious, everyone in my family loved it. I used russet potatoes only because that’s all I had and still worked well. Great dish to bring to a BBQ.