Dinner Tonight: Tyler Florence's Ultimate Potato Salad

Serious Eats

Ready in: 45 minutes
Servings: 8
Vegetarian
Gluten Free
Dairy Free
Whole 30

Ingredients

  • 2 tablespoons drained capers
    Canned and Jarred
  • 1/4 cup Dijon mustard
    Condiments
  • 1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
    Canned and Jarred
  • 2 large eggs
    Milk, Eggs, Other Dairy
  • 2 tablespoons chopped flat-leaf parsley
    Produce;Spices and Seasonings
  • Juice of 1/2 lemon
    Produce
  • 1 cup mayonnaise
    Condiments
  • Extra-virgin olive oil, for drizzling
    Oil, Vinegar, Salad Dressing
  • 1/2 small red onion, minced
    Produce
  • 1/2 bunch sliced scallions, white and green parts
    Produce
  • 2 pounds Yukon gold potatoes
    Produce

Steps

  • 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.

Nutrition

  • Calories: 410.41  cal  (20.52%)
  • Fat: 36.78  g  (56.58%)
  • Saturated Fat: 5.71  g  (35.71%)
  • Carbohydrates: 15.94  g  (5.31%)
  • Sugar: 1.08  g  (1.2%)
  • Cholesterol: 64.49  mg  (21.5%)
  • Sodium: 393.44  mg  (17.11%)
  • Protein: 5.52  g  (11.03%)
  • Vitamin K: 76.02  µg  (72.4%)
  • Manganese: 0.74  mg  (36.89%)
  • Copper: 0.52  mg  (25.82%)
  • Iron: 4.33  mg  (24.04%)
  • Vitamin E: 3.15  mg  (20.97%)
  • Vitamin C: 16.01  mg  (19.41%)
  • Vitamin B6: 0.31  mg  (15.73%)
  • Potassium: 530.93  mg  (15.17%)
  • Fiber: 3.4  g  (13.6%)
  • Selenium: 7.97  µg  (11.39%)
  • Phosphorus: 89.3  mg  (8.93%)
  • Magnesium: 34.45  mg  (8.61%)
  • Folate: 32.55  µg  (8.14%)
  • Vitamin B2: 0.12  mg  (7.29%)
  • Vitamin B5: 0.65  mg  (6.5%)
  • Vitamin B3: 1.27  mg  (6.35%)
  • Calcium: 55.68  mg  (5.57%)
  • Zinc: 0.71  mg  (4.75%)
  • Vitamin B1: 0.07  mg  (4.39%)
  • Vitamin A: 210.65  IU  (4.21%)
  • Vitamin B12: 0.16  µg  (2.66%)
  • Vitamin D: 0.34  µg  (2.26%)

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