Homemade Potato Salad recipe by Tyler Florence 4 to 6 servings


2 pounds small Yukon Gold potatoes

Kosher salt

2 large eggs

1 cup mayonnaise

1/4 cup Dijon mustard

1/4 cup finely chopped dill pickles with 1/4 cup juice

1 small red onion, chopped

2 tablespoons capers

2 tablespoons fresh parsley, chopped

Juice of 1/2 lemon

Kosher salt and freshly ground black pepper

Cooking InstructionsEdit

Put the potatoes and the eggs into a big saucepan of cold,

salted water.

Cooking the potatoes with the skin on retains all the natural

flavor which makes them taste amazing.

Bring to a simmer and cook until a paring knife poked

into the potatoes goes in without resistance -- about 15


Remove the eggs and let cool.

Drain the potatoes in a colander and let them cool.

Meanwhile, stir together the mayonnaise, mustard, pickles with

juice, onion, capers, parsley, and lemon juice in a bowl large

enough to hold the potatoes.

Peel the cooled eggs and grate them in too.

Stick a fork into the potatoes, one at a time, lift them out of

the colander and peel with a paring knife.

Break up the potatoes by hand, put them in the bowl with the

dressing and toss.

Season to taste with salt and freshly ground black pepper.

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