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This recipe is taken from an amazing cookbook that we’ve had for a number of years – Tyler’s Ultimate (you may have seen the TV show at one point). You can get your own copy here. It’s a beautiful book that covers all varieties of American cooking and each chapter is broken down by Appetizers, Surf, Turf, Birds, Noodles, Garden, and Desserts. The Velvet Potato Puree recipe is ABSURDLY GOOD. Anyway, this Tyler Florence potato salad recipe was new to me but I came across it at a perfect time as I’ve been craving a good classic potato salad. Would you believe many deli brands from popular grocery stores have gluten in them? Another disappointing fact I’ve learned in the past few years and super disappointing because it tells you they are putting “filler” in the already carb-y potato salad! Yuck. This recipe has no gluten and it is one of the most flavorful and savory versions I’ve tried…even my parents reserved a pint for them to enjoy after we left their home this weekend!
Tolan’s Mom’s Potato Salad
Serves 4 to 6
2 pounds small Yukon Gold potatoes (I used baby Yukons which were the perfect size)
2 large eggs (I might add more egg next time, even just 1 additional one)
½ bunch of sliced scallions, white and green parts
2 Tablespoons drained capers
1 cup mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice
1 small red onion, chopped
2 Tablespoons chopped fresh flat-leaf parsley
Juice of ½ lemon
Freshly ground black pepper
Extra-virgin olive oil for drizzling
Put the potatoes and eggs into a big saucepan of cold, salted water. (Cooking the potatoes with the skin on keeps their natural flavor so they taste amazing.) 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.
Reserve some scallion greens and capers for garnish.
Meanwhile, stir together the mayonnaise, mustard, pickles with juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cooled eggs and grate them into the bowl. (I just chopped them, NBD)
Stick a fork into the potatoes, one at a time, lift them out of the colander, and peel with a paring knife. (I kept their skins on, as that is the traditional Southern way to prepare potato salad… you keep the skin on for good nutrients!) Break up the potatoes into rough chunks by hand right into the bowl and toss to coat with the dressing. (What I did was lift them out of the colander, smash them with the flat of my hand onto the cutting board, and then break them up by hand above/into the bowl) Season to taste with salt and pepper.
Garnish with the reserved scallions and capers. Drizzle with a little olive oil before serving. (You might even want to add a little extra parsley for more color!)