Tolan'S Mom'S Potato Salad (Tyler Florence) - cooking recipe

Ingredients

2 lbs small yukon gold potatoes
2 large eggs
kosher salt
1/2 bunch scallion, sliced, white and green parts
2 tablespoons drained capers
1 cup mayonnaise
1/4 cup Dijon mustard (I used half as much)
1/4 cup finely chopped dill pickle
1/4 cup pickle juice
1 small red onion, chopped
2 tablespoons chopped fresh flat leaf parsley
1/2 lemon, juice of
fresh ground pepper

Preparation

Place potatoes and eggs in saucepan of cold, salted water.
Bring to a simmer.
Remove eggs with a slotted spoon after 12 minutes and let cool.
Continue cooking potatoes until tender, about 3 minutes longer.
Drain potatoes in a colander and let them cool.
Reserve some scallions and capers for garnish.
Stir together mayonnaise, mustard, pickles with juice, onions, remaining scallions and capers, parsley and lemon juice in a bowl large enough to hold the potatoes.
Peel the cooled eggs and grate them into the bowl.
Peel cooled potatoes with a paring knife.
Cut potatoes into chunks and toss with the dressing to coat.
Season with salt and pepper to taste.
Garnish with reserved scallions and capers.