Potato Salad Recipe

Name: Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs yukon gold potatoes; 2 large eggs; kosher salt; 12 bunch scallion, sliced, white and green parts; 2 tablespoons capers, drained; 2 cups mayonnaise; ¼ cup Dijon mustard; ¼ cup dill pickle, finely chopped with 1/4 cup juice, about 2 pickles; 12 small red onion, chopped; 2 tablespoons fresh flat-leaf parsley, chopped; 12 bunch dill, chopped; 12 lemon, juiced; fresh ground black pepper; extra-virgin olive oil, for drizzling

Servings: persons

2 lbs yukon gold potatoes
2 large eggs
kosher salt
12 bunch scallion, sliced, white and green parts
2 tablespoons capers, drained
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup dill pickle, finely chopped with 1/4 cup juice, about 2 pickles
12 small red onion, chopped
2 tablespoons fresh flat-leaf parsley, chopped
12 bunch dill, chopped
12 lemon, juiced
fresh ground black pepper
extra-virgin olive oil, for drizzling

1
Put the potatoes and eggs into a big saucepan of cold salted water.
2
Bring to a simmer.
3
After 12 minutes remove the eggs with a slotted spoon and let cool.
4
Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer.
5
Drain the potatoes in a colander and let them cool.
6
Reserve some scallion greens and capers for garnish.
7
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.
8
Peel the cool eggs and grate them into the bowl.
9
Stick a fork into the potatoes and lift them 1 at a time out of the colander.
10
Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing.
11
Season, to taste, with salt and pepper.
12
Drizzle with a little olive oil before serving.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs yukon gold potatoes, 2 large eggs, kosher salt, 12 bunch scallion, sliced, white and green parts, and more.

Yes, Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad

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