Be Still My Heart Potato Salad

Do you know how hard it is to come up with a title for Potato Salad?  One that won't cause everyone to say to themselves "Ugh, really!  Another potato salad!"  Well this potato salad is my favorite thanks to Tyler Florence.  If you're a regular reader (and you should be) you will know my infatuation love appreciation for Tyler Florence.  Am I on a list now?  Are his "people" reading this?  Do they know about my stalking appreciation?  Oh, I hope they do.  If he would like to contact me and thank me for appreciating him so much feel free!  My email address is deelicious.sweets@gmail.com.  I could even give him my personal phone number.  How about my home address?  Would that be more convenient?

Speaking of love and infatuation, my 15 year wedding anniversary was yesterday, the 14th!  Yes, the hubster is aware of my "appreciation" for Tyler Florence and he's okay with it.  It brings good meals to the table and we all know that the way to a man's heart is through his stomach (even if it is another man's recipe).

Be Still My Heart Potato Salad
Yield: 4 - 6 servings

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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, chipped
• 2 tablespoons chopped fresh flat-parsley
• 1/2 bunch dill, chopped
• 1/2 lemon, juiced
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling

Instructions:

1. 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.
2. Reserve some scallion greens and capers for garnish. Meanwhile, 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. Stick a fork into the potatoes and lift them 1 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.

Adapted from Tyler Florence