Tuesday, June 1, 2010

Potato Salad (Purple and Yukon Gold Potatoes)

My version of Tyler Florence’s Potato salad. I did some changes to the original recipe http://www.foodnetwork.com/recipes/tyler-florence/potato-salad-recipe/index.html

1/2 lb each of Yukon gold and purple potatoes

Kosher salt

1/2 bunch sliced scallions, white and green parts

1 tablespoons drained capers

1 cup mayonnaise (adjust if you want more mayo)

2 tablespoons Dijon mustard (i used honey dijon mustard)

2 tablespoons pickle relish

1/2 small red onion, chopped

1 tablespoon chopped fresh flat-leaf parsley

few dill, chopped

1/2 lemon, juiced

Freshly ground black pepper

Extra-virgin olive oil, for drizzling


1. Put the potatoes into a big saucepan of cold salted water. Bring to a boil, cook 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.

2. Reserve some scallion greens and capers for garnish. Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes.

3. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten.

4. Season, to taste, with salt and pepper. Drizzle with a little olive oil before serving.

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