Monday, September 12, 2011

Tyler's Ultimate Potato Salad

Last month, we had a get-together at Matt's cousins house; it's become a new tradition and we love it!  I volunteered to take a potato salad with the realization that I haven't made potato salad in a LONG time.  So the search was on for a great recipe and I began scouring the internet.  Many potato salad recipes sound the same, but once I read through Tyler Florence's recipe I was sold, and once I tried it, I think it's my new favorite.  I'm not a fan of celery in potato salad, so it was a plus this one has none, and I think the capers and dill give the salad that little "something" that makes it different.  I've added notes to Tyler's recipe because after reading the reviews, I took the advice of others and tweaked the amount of dressing.

Here's the link so you can also watch the quick video of Tyler making the salad...Potato Salad

What You Need: 
  • 2 pounds small Yukon gold potatoes
  • 2 large eggs
  • Kosher salt
  • 1/2 bunch sliced scallions, white and green part
  • 2 tablespoons drained capers
  • 2 cups mayonnaise (I only used 1 cup)
  • 1/4 cup Dijon mustard
  • 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
What You Do:
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 (I suggest making the dressing in a separate bowl and adding to potatoes and egg little-by-little until you think it's enough.  The recipe makes a lot of dressing!) Peel the cool eggs and grate them into the bowl (I just chopped them up with a knife). 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 (Again, I just chopped them into large chunks instead), 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 (I skipped this step).

Enjoying the last days of Summer; looking forward to Fall,
Amanda :)

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