This version of potato salad has a healthy nutritional profile and rich pickled flavors. Capers, hardboiled egg chunks and zesty titbits of dill pickles are a tasty addition to this potato salad recipe. Pickle juice adds strong flavor to the fresh, rich elements of this salad--olive oil, lemon, mustard, mayonnaise and kosher salt. Smart Recipes, American Recipes, Eggs,Vegetables Recipes, Recipes Eggs,Vegetables American Potato Salad Potato Salad Recipe | PT40M Serves 6 Ingredients: 2 Pounds Yukon Gold Potatoes 2 Large Eggs 2 Tablespoons Drained Capers 2 Cups Mayonnaise 0.25 Cup Dijon Mustard 0.25 Cup Dill Pickles 2 Tablespoons Fresh Flat-Leaf Parsley 0.5 Bunch Scallions 0.5 Bunch Dill 0.25 Cup Pickle Juice 0.5 Small Red Onion 0.5 Lemon 0 To Taste Kosher Salt 0 To Taste Fresh Ground Black Pepper 0 To Taste Extra Virgin Olive Oil In a large pot, add the potatoes and eggs to salted cold water and simmer for 12 minutes. Remove the eggs then simmer the potatoes for another 3 minutes and drain the potatoes. In a large bowl, mix the mayonnaise, mustard, pickles, pickle juice, onion, parsley, lemon juice and most of the scallions and capers (leaving a few for garnish), until well combined. Peel the eggs that have cooled and grate them into the mixture. Break up the potatoes by hand into rough chunks and add to the mixture. Toss the salad to coat the potatoes and season to taste. Drizzle a small amount of olive oil over the salad before serving.

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