Tolan's Mom's Potato Salad (Tyler Florence)

• small yukon gold potatoes↗2 lbs
• large eggs↗2
• kosher salt↗
• scallion↗1⁄2

  sliced, white and green parts

• drained capers↗2 tablespoons
• mayonnaise↗1 cup
• Dijon mustard↗1⁄4 cup

  I used half as much

• finely chopped dill pickle1⁄4 cup
• pickle juice↗1⁄4 cup
• small red onion↗1

  chopped

• chopped fresh flat leaf parsley2 tablespoons
• lemon↗1⁄2

  juice of

• fresh ground pepper↗

Step-by-step instructions

1. 1

   Place potatoes and eggs in saucepan of cold, salted water.

2. 2

   Bring to a simmer.

3. 3

   Remove eggs with a slotted spoon after 12 minutes and let cool.

4. 4

   Continue cooking potatoes until tender, about 3 minutes longer.

5. 5

   Drain potatoes in a colander and let them cool.

6. 6

   Reserve some scallions and capers for garnish.

7. 7

   Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.

8. 8

   Peel the cooled eggs and grate them into the bowl.

9. 9

   Peel cooled potatoes with a paring knife.

10. 10

    Cut potatoes into chunks and toss with the dressing to coat.

11. 11

    Season with salt and pepper to taste.

12. 12

    Garnish with reserved scallions and capers.