Basic Potato Salad Recipe

• 2 pounds waxy potatoes, such as red-skinned or new potatoes, scrubbed
• 2 large eggs
• 1 cup mayonnaise
• 1 celery stalk, small dice (about 1/2 cup)
• 1/4 cup whole-grain Dijon mustard
• 1/4 cup dill relish
• 1/3 cup scallions (from about 1/2 bunch), thinly sliced (white and light green parts only)
• 2 tablespoons capers, drained
• 2 tablespoons finely chopped fresh Italian parsley leaves
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 lemon)
• 1/2 teaspoon kosher salt, plus more for salting the cooking water
• 1/8 teaspoon freshly ground black pepper

1. Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat.
2. Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes.
3. Remove the eggs to a medium bowl and place them in the sink.
4. Run cold water over the eggs until theyre cool enough to handle; set aside.
5. Continue to simmer the potatoes until a paring knife can easily be inserted, about 5 minutes more.
6. Drain the potatoes in a colander in the sink and allow them to cool slightly, about 10 minutes.
7. Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer.
8. Place the eggs next to the potatoes on the baking sheet and refrigerate everything until completely cooled, about 1 hour.
9. Meanwhile, place the remaining ingredients in a large bowl and stir to combine; refrigerate until youre ready to finish assembling the salad.
10. When the eggs and potatoes have cooled, peel the eggs and grate them on the large holes of a box grater over the bowl with the mayonnaise mixture; set aside.
11. Remove the skin from the cooled potatoes with your hands or a paring knife.
12. (For a more rustic potato salad, you can leave the skins on.)
13. Using your hands, break the potatoes into large chunks (about 3/4-inch pieces) and add them to the bowl with the eggs and mayonnaise mixture.
14. Using a rubber spatula, gently fold the potatoes and eggs into the mayonnaise mixture until evenly combined and well-coated.
15. Serve immediately or refrigerate in an airtight container for up to 4 days.

potatoes, eggs, mayonnaise, celery stalk, wholegrain, dill relish, scallions, capers, fresh italian parsley, freshly squeezed lemon juice, kosher salt, freshly ground black pepper

Taken from www.chowhound.com/recipes/basic-potato-salad-29680 (may not work)