Wednesday, 19 July 2017

The Ultimate Potato Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

For the potatoes:
  • 2 pounds of Yukon Gold Potatoes, washed thoroughly and unpeeled
  • Salt
For the dressing:
  • 1 teaspoon salt
  • 3/4 cup vegenaise (or mayo)
  • 3 tablespoons grainy mustard
  • 1 tablespoon lemon juice
  • 2 cloves of garlic, pressed through a garlic press
  • 1/2 teaspoon black pepper, freshly grounded
For the salad:
  • 1/4 cup dill pickles, chopped
  • 1 small red onion, chopped
  • 5 stalks of scallions, both green and white parts chopped
  • 1/2 cup capers, drained
  • 2 large hard-boiled eggs, chopped
  • 1/4 cup Italian parsley, chopped


  1. Start by cooking the potatoes: Cover potatoes with salted cold water in a large pot over medium high heat. Bring them to a boil, turn down the heat to medium and continue to cook until potatoes are barely tender when pierces with a knife, 15-20 minutes. Drain the potatoes in a colander and set aside to cool.
To make the dressing: 
  • In a small mixing bowl, whisk in the mayonnaise, mustard, lemon juice, 1/2 teaspoon salt and black pepper.
  • Cut the now-cooled potatoes into small cubes and place them in a large mixing bowl. Add, pickles, red onion, scallions, capers, eggs, and chopped parsley.
  • Pour the dressing over the mixture and give it a gentle stir.
  • Taste for seasoning and add if necessary.
  • Serve.
This recipe from Bloglovin'. I have tried it and it's absolutely delicious!

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