It feels like August in New York, and even the thought of standing in front of a hot grill makes me sweat. But despite the weather, we are officially in grilling season—when we gather for those endless casual Sunday parties where everyone eats and drinks for hours and shows up with a side dish. Salads, watermelon, and of course, potato salad.
I approached this recipe with suspicion: I already have my own private potato salad which makes brilliant use of limes and stays light by using plain yogurt. Yet Tyler Florence claims this recipe is the greatest in the world, part of his cookbook Tyler's Ultimate. I'll admit it's quite good, if a little heavy, shot through with briny capers, sweet minced red onion, and spicy Dijon mustard. The genius move is in the use of pickle juice, the same ingredient that can elevate tuna salad to greatness. It's a good recipe for the repertoire. I'll be ready once the weather breaks.
- Yield:8 as a side
- 2 pounds Yukon gold potatoes
- 2 large eggs
- 1/2 bunch sliced scallions, white and green parts
- 2 tablespoons drained capers
- 1 cup 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, minced
- 2 tablespoons chopped flat-leaf parsley
- Juice of 1/2 lemon
- Extra-virgin olive oil, for drizzling
Fill a pot with cold water, a generous amount of salt, the unpeeled potatoes and the eggs. Bring to a simmer and cook the eggs for 12 minutes, then remove and continue cooking the potatoes until a paring knife pierces them easily to the center.
Reserve some capers and scallion greens for garnish. Meanwhile, combine the mayonnaise, mustard, capers, onion, pickle, pickle juice, scallions, parsley, and lemon juice in a serving bowl. Stir well to combine. Season with salt and pepper, but remember the capers and pickle juice are already salty.
Peel the egg and grate it into the mixture. One the potatoes have cooled enough to handle, peel them with a paring knife and break up by hand into the bowl, stirring occasionally. Once all the potatoes are added, toss to combine with the dressing, scatter reserved capers and parsley, and drizzle with a little olive oil.