Tyler Florence Ultimate Potato Salad

Pure comfort food.  That’s what potato salad is for me.  Problem is I get so comforted, I can’t stop until I hit the bottom of the bowl and that translates to where it ends up on me!

I’m hooked on Tyler Florence and in honor of  Football season and tailgating being right around the corner I wanted to try his Ultimate Potato Salad.  I love the addition of capers and there’s also the secret ingredient, lemon, that makes it taste really bright. Bring this dish to any party, and I’m pretty sure you’ll get invited back!

Tyler Florence Ultimate Potato Salad

2 pounds small Yukon gold potatoes

2 large eggs

Kosher salt

1/2 bunch sliced scallions

2 tablespoons drained capers

1 cup mayonnaise

1/4 cup Dijon mustard

1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles

1/2 small red onion, chopped

2 tablespoons chopped fresh flat-leaf parsley

1/2 lemon, juiced

freshly ground black pepper

Extra-virgin olive oil, for drizzling

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.

2. 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 left 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.