Ingredients
2 pounds waxy or new potatoes
2 large eggs
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
1 cup mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, minced
2 tablespoons chopped flat-leaf parsley
Juice of 1/2 lemon
Extra-virgin olive oil, for drizzling
Directions
1.
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.
2.
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.
3.
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.