Ingredients
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
Preparation
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.
Hold some scallion greens and capers for garnishing. Combine mayo, mustard, pickles and juice, onion, remaining scallions and capers, parsley, and lemon juice in a big bowl.
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.
