There are many things I love about cooking: it’s a creative outlet, I love to eat the final product, it’s relaxing, it’s healthier than eating out, it reminds me of my childhood and my grandmothers. However, there is one thing that I must admit; one of the things I enjoy most is finding a dish that others love. There is something about being able to make people happy with the food I prepare that provides me with great pleasure. This potato salad seems to be one of those dishes.
I first made it on a football Sunday and received lots of positive feedback. I made it again, but in giant proportions, for the Tournament of Champions, a yearly cornhole tournament and fundraiser that Oscar holds in his backyard. After trying the potato salad at the Tournament, my step-mother, Penny, requested it when I asked what to bring to Thanksgiving dinner. Then, my friend Sebastian asked for the recipe after trying the potato salad at a little dinner party featuring ribs that we had a few weeks back. After a few more request from friends, I’ve decided to post the recipe.
I found it in a Tyler Florence cookbook where he writes that it’s the best potato salad he’s ever had, I agree. I particularly like it because it uses dill pickles instead of sweet pickles, includes deliciously briny capers, tangy Dijon mustard, plus the bright and clean flavors of parsley and fresh lemon juice. It’s a bit unexpected, but it’s close enough to the original to satisfy the purist in us all. The next time you have to take something to a potluck, give this a try. It won’t disappoint.
You can find the original recipe here.
2 pounds potatoes
2 large eggs
½ bunch of scallions
2 tablespoons drained capers
2 cups of mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice
½ small red onion, chopped
½ lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Put the potatoes and eggs in a large pot of cold water and bring to a simmer. Remove the eggs 10 minutes after the water begins to boil and place them in ice water. This will make them easier to peel. Continue cooking the potatoes a few minutes longer until they are easily pierced with fork or knife. Drain the potatoes and allow them to cool.
While they are cooling, mix together the mayonnaise, mustard, pickles, pickle juice, onion, scallions, capers, lemon juice and a bit of salt and freshly ground black pepper.
Once the potatoes have cooled, use a paring knife to peel the skins off and break them up with your hands into a large mixing bowl. Mix them together with the dressing and season a bit more with salt and pepper if needed. Drizzle with olive oil and top with a bit of parsley and a few capers before serving.