Tolan'S Mom'S Potato Salad (Tyler Florence)

• 2 lbs small yukon gold potatoes
• 2 large eggs
• kosher salt
• 1/2 bunch scallion, sliced, white and green parts
• 2 tablespoons drained capers
• 1 cup mayonnaise
• 1/4 cup Dijon mustard (I used half as much)
• 1/4 cup finely chopped dill pickle
• 1/4 cup pickle juice
• 1 small red onion, chopped
• 2 tablespoons chopped fresh flat leaf parsley
• 1/2 lemon, juice of
• fresh ground pepper

1. Place potatoes and eggs in saucepan of cold, salted water.
2. Bring to a simmer.
3. Remove eggs with a slotted spoon after 12 minutes and let cool.
4. Continue cooking potatoes until tender, about 3 minutes longer.
5. Drain potatoes in a colander and let them cool.
6. Reserve some scallions and capers for garnish.
7. Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
8. Peel the cooled eggs and grate them into the bowl.
9. Peel cooled potatoes with a paring knife.
10. Cut potatoes into chunks and toss with the dressing to coat.
11. Season with salt and pepper to taste.
12. Garnish with reserved scallions and capers.

gold potatoes, eggs, kosher salt, scallion, capers, mayonnaise, dill pickle, pickle juice, red onion, flat leaf parsley, lemon, fresh ground pepper

Taken from www.food.com/recipe/tolans-moms-potato-salad-tyler-florence-222549 (may not work)