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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Courtesy Tyler Florence from Tyler's Ultimate Tailgate episode. I made this recipe to go with some spicy grilled chicken wings and we've decided that this will now be the standard recipe in our household for potato salad. Ingredients:
2 lbs small yukon gold potatoes |
2 large eggs |
kosher salt |
1/2 bunch sliced scallion, white and green parts |
2 cups light mayonnaise |
1/4 cup dijon mustard |
1/4 cup dill pickles, finely chopped 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, juice of |
fresh ground black pepper |
extra virgin olive oil, for drizzling |
Directions:
1. Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer.
2. After 12 minutes remove the eggs with a slotted spoon and let cool.
3. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer.
4. Drain the potatoes in a colander and let them cool.
5. Reserve some scallion greens for garnish.
6. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, and lemon juice in a bowl large enough to hold the potatoes.
7. Peel the cool eggs and grate them into the bowl.
8. Stick a fork into the potatoes and lift them 1 at a time out of the colander.
9. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing.
10. Season, to taste, with salt and pepper.
11. Drizzle with a little olive oil before serving.
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