Basic Potato Salad

Basic Potato Salad
Photo by


  • 1/8 teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt, plus more for salting the cooking water
  • 1 tablespoon freshly squeezed lemon juice (from about ½ lemon)
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 2 tablespoons capers, drained
  • 1/3 cup scallions (from about ½ bunch), thinly sliced (white and light green parts only)
  • ¼ cup dill relish
  • + 6 more ingredients
    • ¼ cup "Whole-Grain Dijon Mustard":/recipes/29677
    • 1 celery stalk, small dice (about ½ cup)
    • 1 cup "mayonnaise":/recipes/11053
    • 2 large eggs
    • 2 pounds waxy potatoes, such as red-skinned or new potatoes, scrubbed
    • Ice

Prepare an ice water bath by filling a medium bowl halfway with ice and water; set aside. Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat. Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes. Remove...

View full recipe at Chow


Best Wine Deals

See More Deals

Snooth Media Network