Ingredients Jump to Instructions ↓

  1. 2 pounds small Yukon gold potatoes

  2. 2 large eggs Kosher salt

  3. 1/2 bunch sliced scallions, white and green parts

  4. 2 tablespoons drained capers

  5. 2 cups mayonnaise

  6. 1/4 cup Dijon mustard

  7. 1/4 cup finely chopped dill pickles with

  8. 1/4 cup juice, about 2 pickles

  9. 1/2 small red onion, chopped

  10. 2 tablespoons chopped fresh flat-leaf parsley

  11. 1/2 bunch dill, chopped

  12. 1/2 lemon, juiced Freshly ground black pepper Extra-virgin olive oil, for drizzling

Instructions Jump to Ingredients ↑

  1. 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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