Pickled Potato Salad

• 2 pounds small Yukon gold potatoes
• 2 large eggs
• salt
• 2 tablespoons drained capers
• 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 small red onion, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 bunch sliced scallions, white and green parts
• 1/2 bunch dill, chopped
• 1/2 lemon, juiced
• black pepper
• EVOO

1. Put the potatoes and eggs into a big saucepan of cold salted water, simmer. After 12 minutes remove eggs and let cool. Cook potatoes until done @ 3 minutes longer. Drain and let cool.
2. Hold some scallion greens and capers for garnishing.
3. Combine mayo, mustard, pickles and juice, onion, remaining scallions and capers, parsley, and lemon juice in a big bowl.
4. Grate eggs into the bowl. Break up the potatoes into rough chunks, add and toss with dressing. Season with salt and pepper. Drizzle with a little olive oil before serving.

gold potatoes, eggs, salt, capers, mayonnaise, dijon mustard, dill pickles, red onion, flatleaf, scallions, dill, lemon, black pepper, evoo

Taken from www.epicurious.com/recipes/member/views/pickled-potato-salad-50043008 (may not work)