Classic Potato Salad

Potato salad is often served with barbecue, roasts, hot dogs, fried chicken, hamburgers and cold sandwiches. It is generally considered casual fare, and as such is typically served at picnics, outdoor barbecues, and other casual meals and events. It is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires only inexpensive ingredients.

Yield:

Serves 4-6

Ingredients

1. 2 lbs small yukon gold potatoes
2. 2 large eggs
3. kosher salt
4. 1/2 bunch scallion, sliced, white and green parts
5. 2 tablespoons drained capers
6. 1 cup mayonnaise
7. 1/4 cup Dijon mustard (I used half as much)
8. 1/4 cup finely chopped dill pickles
9. 1/4 cup pickle juice
10. 1 small red onion, chopped
11. 2 tablespoons chopped fresh flat leaf parsley
12. 1/2 lemon, juice of
13. fresh ground pepper

Directions

1. Place potatoes and eggs in saucepan of cold, salted water. Bring to a simmer.
2. 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.
3. Reserve some scallions and capers for garnish.
4. 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.
5. Peel the cooled eggs and grate them into the bowl.
6. 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.

Notes