Potato Salad

TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: 15 min
Cook: 15 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • 1/4 cup finely chopped dill pickles 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, juiced
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
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Directions

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

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  • on July 05, 2014

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    I made this recipe for our 4th of July celebration, except I used FF Miracle Whip instead of Mayo since I'm a Weight Watcher. I figured with all the other flavors it would not matter that it was fat free & I was right. I thought it was really delicious. It was the first time I used capers. I liked them in the salad. They tasted like a cross between pickles & an olive. I also liked the trick to put the eggs in with to potatoes to cook. I'm all about one less pan to clean!

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