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
- 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
- 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
- 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.
- 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.