Tolans Moms Potato Salad Tyler Florence Recipes

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TOLAN'S MOM'S POTATO SALAD (TYLER FLORENCE)

From Tyler Florence's cookbook, Tyler's Ultimate. He claims this is the best potato salad he's ever made. I made half the amount of dressing indicated and still had plenty.

Provided by iris5555

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13



Tolan's Mom's Potato Salad (Tyler Florence) image

Steps:

  • 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.

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

POTATO SALAD

Provided by Tyler Florence

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14



Potato Salad image

Steps:

  • 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.
  • 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.

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

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