FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Tolan’s Mom’s Potato Salad

5 faves
Nutrition per serving    (USDA % daily values)
CAL
474
FAT
75%
CHOL
60%
SOD
55%

Comments

Add a comment

Ingredients for 4 servings

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

Preparation

1.

Put the potatoes and the eggs into a big saucepan of cold, salted water

2.

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

3.

Remove the eggs and let cool

4.

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

5.

Peel the cooled eggs and grate them in too

6.

(NB: The next step of peeling is optional) Stick a fork into the potatoes, one at a time, lift them out of the colander and peel with a paring knife

7.

Break up the potatoes by hand, put them in the bowl with the dressing and toss

8.

Season to taste with salt and freshly ground black pepper.

View instructions at
Tyler Florence

You might also like

Mom's Warm Potato Salad
Simply Recipes
The Ultimate Chili Dogs With Creamy Coleslaw &...
Tyler Florence
My Mom’s Potato Salad
Eclectic Recipes
Mom's Kitchen Sink Potato Salad
Penzeys
Mom's Potato Salad
All You
Mom's Potato Salad With A Twist
For the Love of Cooking
Mom's Potato Salad With A Twist
For the Love of Cooking
My Mom's Potato Salad
Naoko
Mom's Easy Potato Salad
Food.com
Mom's Potato Salad
Food.com