Potato Salad Recipe

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 lbs small yukon gold potatoes
• 2 large eggs
• kosher salt
• 1/2 bunch sliced scallion, and green parts
• 2 cups light mayonnaise
• 1/4 cup dijon mustard
• 1/4 cup dill pickle, 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

Recipe

• 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.