Tyler Florence Potato Salad is an easy summer side dish with Yukon gold potatoes, hard-boiled eggs, Dijon mustard and fresh dill, ready in 40 minutes. That makes it a great potluck or game day pick for tailgate parties, since the creamy dressing holds up well at room temperature.
The key step is simmering the eggs and potatoes in one pot of salted water, because that seasons the potatoes from the inside out. Pulling the eggs at twelve minutes while the potatoes finish for three more keeps both perfectly cooked.
Most potato salads dice everything into uniform cubes, but this version breaks the potatoes apart by hand into rough chunks that grab more dressing. Grating the hard-boiled eggs directly into the mayo mixture also spreads their richness through every bite instead of leaving large dry pieces.
Tyler Florence Potato Salad
Course: Side DishCuisine: AmericanDifficulty: Easy6
servings10
minutes15
minutes680
kcalA loaded Yukon gold potato salad that simmers the eggs and potatoes in the same pot of salted water. Mayo, Dijon mustard, capers, chopped dill pickles with their juice, red onion, scallions, parsley and fresh dill all fold into the chunky, hand-broken potatoes.
Ingredients
2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups 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, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Directions
- Simmer the potatoes and eggs:Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes, remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.
- Make the dressing and assemble:Reserve some scallion greens and capers for garnish. Stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions and capers, parsley, and lemon juice in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl.
- Break and toss the potatoes: Stick a fork into the potatoes and lift them one at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season to taste with salt and pepper. Drizzle with a little olive oil before serving.
FAQs
What type of potatoes work best for this salad?
Yukon gold potatoes work best because their waxy, buttery flesh holds together in chunky pieces without crumbling apart in the dressing. Russet potatoes tend to fall apart after boiling, which turns the salad starchy and paste-like instead of chunky. Red potatoes are another solid swap since they also keep their shape well after cooking and cooling.
Why cook the eggs and potatoes in the same pot?
Cooking the eggs and potatoes in the same pot saves a burner and cuts cleanup in half without affecting the results. The eggs come out after twelve minutes while the potatoes need about three more minutes to finish cooking through. Timing them together means both are ready to cool at nearly the same point.
Why break the potatoes by hand instead of cutting them?
Breaking the potatoes by hand creates uneven surfaces with nooks that trap the creamy dressing better than clean knife cuts would. Uniform cubes tend to slide against each other and leave the dressing pooled at the bottom instead of coating every piece. The rough texture also gives each bite a more rustic, homemade feel that looks great on a plate.
Why does this recipe use so much mayonnaise?
The recipe uses two full cups of mayonnaise because the rough potato chunks absorb a large amount of dressing as they sit. Starting with less would leave the salad dry after even a short rest in the refrigerator. You can always start with half and add more gradually if you prefer a lighter coating on the potatoes.
How long does this potato salad keep in the refrigerator?
Prepared potato salad keeps well in the refrigerator for up to three days when stored in an airtight container. The flavors actually improve overnight as the dressing soaks deeper into the potatoes and the herbs bloom. Give it a gentle stir and taste for salt before serving, since chilling can dull the seasoning.
