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This recipe is really close to mine. I use sour cream rather than mayonaise and add fresh chopped dill, chopped celery, a splash of white wine vinegar and more eggs. It is real light and nothing like the photo. Not wet at all. When wanting this to be more filling as a main course, I have added large chunks of salami and ham. It's great.

I love Tyler Florence, and I love potato salad.

This recipe is fantastic. I love it. Taste as you go. If you don't love capers, use less. One time I used 1/8 cup sliced dill pickles and 1/8 cup sliced sweet bread&butter pickles, because that's all I had in the house. I added a bit more lemon to balance the sweetness. A thing of beauty.

I am a vegetarian, but I do allow the occasional egg. I have scores of potato salad recipes, all great.

Most popular: Paper thin sheets of unskinned red potatoes, paper thin sheets of red onions, string beans, kalamata olives, olive oil & balsamic,
lime zest, kosher salt and pepper. Serve with slices of lime and red flame grapes as garnish.

@lesleycelliot -- Pepitas are pumpkin seeds. Pepita is the spanish word for "little squash seed" and usually refers to the hulled (green versus white) seed.

I didn't even think about how people wouldn't know where to get pumpkin seeds but yes, they can be bought in bulk (in the amount needed big or small) at places such as Whole Foods, Co-ops, and I'd imagine a lot of stores focused on Mexican food because they are a big part of the cuisine. In fact, a sprinkle of whole or coarsely chopped pepitas on top would be a good sub for the pistachios above as they are wonderful as a garnish for pumpkin soup.

Pumpkin seeds are very healthful too with lots of great vitamins and minerals and are great when quitting smoking because of their zinc and iron content. For that, shelling them keeps the mouth and fingers busy.

But, for the above recipe shelled seeds are definitely what is wanted so it's much easier to buy them already hulled than to kill a squash and gut it.

On the other hand, if one does get a winter squash it makes sense to save the seeds and fix them up to snack on. Different varieties have different flavors and some are really exquisite.

Two methods: Clean and wash, then toss dried with an oil and seasonings of choice, spread on a tray and toast in an oven at 325 till light brown (about 15 to 20 minutes), or simmer covered in salty water for several minutes, drain and then toast until light brown. Google can bring up other ways such as skillet toasting and spice ideas. The least heat though will preserve the most nutrients.

Thanks for bringing up the pepitas. :)

In my opinion, potato salad isn't potato salad without a lot of eggs. But that's my personal taste and I won't force that on anyone else. I agree with the pickle juice though, I've done that for years and people have always asked me my secret, which I willingly shared. I'm just glad to see he didn't ruin another perfectly good dish by smothering it with some nasty cheese or heavy sauce. His potato salad is good, not great and certainly not ultimate, it's very heavy and way too much for summer for me. But as I've already stated, that's my opinion, others may feel differently.

That picture doesn't do it justice. This is one of the best things I've eaten recently. Sorry my photography skills aren't up to much!

Tried this tonight on a whim as I am not a potato salad lover and it was really the best! I did double the eggs from 2 to 4 and I think it was perfect. The Yukon Golds made a big difference in my mind.

@justing386: Yup, it's in step 4! The recipe has been updated.

@babynino: I thought the sauce sounded good...nice to hear another recommendation for it!

@justin386: If I had to guess I'd say you add them in step 4, but I'm asking Nick to find out.