In the summer, I love potato salad. I could easily eat it several times a week, but I do get a little bored with the same couple recipes. I went looking the other day for a new recipe and found this yummy version studded with chopped dill pickles -- yum! It had a great dressing -- tangy from mustard and pickle juice, paired with the hard-boiled eggs, scallions, red onion and the pieces of dill pickle -- it was unbeatable and great with hamburgers.
The recipe is a take on Tyler Florence's Potato Salad, but modified a little. His is pretty dressing-heavy and though I like the dressing, I don't think it needs quite that much. I also don't really like capers, so I cut them out. I also use Idaho potatoes, because I prefer the texture, but use what you like (or have on-hand).
I have a great tip for stirring potato salads that keeps them from breaking up too much. After adding the potatoes to the dressing (or vice versa) in a large bowl, pour all of the potatoes and dressing into another large bowl. Pour potatoes and dressing back and fourth several times until potatoes are thoroughly dressed, taking care to be gentle with potatoes. Another tip: I reserve a little of the dressing until serving time because I find that warm potatoes really soak up the dressing and sometimes leave the salad dry.
2 pounds potatoes, peeled and diced in a large dice (like you would for mashed potatoes)
2 large eggs
1/3 cup sliced scallions, white and green
1 1/2 cups mayonnaise (I use light)
3 T. Dijon mustard
1/4 cup finely chopped dill pickles plus 3 T. juice
1/3 cup finely diced red onion
2 T. chopped fresh flat-leaf parsley
1 T. minced fresh dill
2 T. lemon juice
Freshly ground black pepper
Place potatoes in cool water and boil until tender. At the same time boil the eggs, drain off hot water and fill pan with cold water. Drain the potatoes in a colander and let them cool.
Reserve some scallion greens for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, and lemon juice in a bowl large enough to hold the potatoes. Remove about 1/2 cup of dressing from the bowl and reserve. Peel the cool eggs, cut them and add them to the bowl. Stick a fork into the potatoes and lift them one at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl. Pour potatoes and dressing back and forth between two large bowls until thoroughly dressed. Season, to taste, with salt and pepper. Refrigerate until ready to serve. When ready to serve, add reserved dressing and stir very gently.
Source: modified from Tyler Florence