Thanks to Tyler Florence I now have a fantastic go-to recipe for potato salad! I changed his just little bit and its always been very well-received. Warning: use a large bowl because this recipe makes a LOT!
Potato Salad
adapted from this recipe by Tyler Florence
5 lbs. red potatoes
3 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 1/2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 medium red onion, chopped
2 Tbsp. chopped fresh flat-leaf parsley (or 1 Tbsp. dried parsley)
1/2 bunch dill, chopped (or 1 tsp. dill weed)
1/2 lemon, juiced
Salt and freshly ground black pepper
Directions
Put the potatoes and eggs into a big saucepan of cold salted water. 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 for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, dill, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.
