Tolan’s Mom’s Potato Salad

Tolan's Mom's Potato Salad

This potato salad was the side dish accompaning Tyler Florence’s Twtlish recipe for Chili Dogs; haven’t made it yet either but sounds delicious!

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 chopped fresh parsley
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

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 minutes.

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 (Peeling is optional; I actually like my potatoes to have the peels, but do it if you must!). 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.

Yield: 4 to 6 servings

Recipe and photo from Tyler Florence