Ingredients
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2 lbs small yukon gold potatoes
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2 large eggs
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kosher salt
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2 tablespoons drained capers
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1 cup mayonnaise
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1/4 cup Dijon mustard (I used half as much)
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1/4 cup finely chopped dill pickle
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1/4 cup pickle juice
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1 small red onion, chopped
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2 tablespoons chopped fresh flat leaf parsley
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1/2 lemon, juice of
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fresh ground pepper
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1/2 bunch scallion, sliced, white and green parts
Instructions
- Place potatoes and eggs in saucepan of cold, salted water.
- Bring to a simmer.
- 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.
- Reserve some scallions and capers for garnish.
- 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.
- Peel the cooled eggs and grate them into the bowl.
- 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.