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

Instructions

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!