This recipe is a creamy, salty, savory take on traditional potato salad. Tossed in a mayo-mustard dressing with extra special bits of pickles, scallions and hard-boiled eggs.
- Green onions - Italian parsley - Capers - Red onion - Yukpn gold potatoes - Hard boiled eggs - Chopped dill pickles
Place potatoes in a pot with water, bring to a boil and cook until potatoes are tender when pierced with a knife, 15-20 minutes. Drain & set it aside.
In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, garlic, salt and black pepper.
Cut the now-cooled potatoes into small cubes. Place them in a large mixing bowl. Add the pickles, red onion, scallions, capers, eggs, and chopped parsley.
Pour the dressing over the mixture and give it a gentle toss. Taste for seasoning and adjust if necessary. Serve warm, room temperature, or cold.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
If you are a fan of similar vegetable focused side dishes, be sure to check out our collection of over 40 side dish recipes to serve with your main dishes.