Tolan's Mom's Potato Salad

By MelanieAnn

Ingredients

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

Details

Servings 4

Preparation

Step 1

1 Place potatoes and eggs in saucepan of cold, salted water.
2 Bring to a simmer.
3 Remove eggs with a slotted spoon after 12 minutes and let cool.
4 Continue cooking potatoes until tender, about 3 minutes longer.
5 Drain potatoes in a colander and let them cool.
6 Reserve some scallions and capers for garnish.
7 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.
8 Peel the cooled eggs and grate them into the bowl.
9 Peel cooled potatoes with a paring knife.
10 Cut potatoes into chunks and toss with the dressing to coat.
11 Season with salt and pepper to taste.
12 Garnish with reserved scallions and capers.