Yeah, this is one of those.
Now, I can't take credit for most of this recipe; much of it is owed to Tyler Florence. You can find his original here.
When Chris and I make a recipe, we tend to pare it down and make it with quantities of ingredients that make our life simpler. Also, we tend to cook for a bit of a crowd.
At this point, some of you are thinking of that potato salad you had three years ago that was flavourless, watery, and left you disappointed. Firstly, I did not make that salad and secondly, this is ENTIRELY different from that salad. This one is actually good.
RECIPE: Potato Salad
Serves 12 (for your bbq this weekend)
5 lb bag baby potatoes
1 bunch scallions (green onions), whites and greens sliced up together
1 small jar capers, drained
2 cups mayo
1/4 cup dijon
8-10 good pickles, diced (I use Kuhn brand as they don't contain preservatives)
reserve the pickle juice
1 small red onion, finely diced
1 bunch fresh flat leaf parsley or cilantro (whatever you prefer), chopped - including stems
1 bunch dill, chopped
the juice of 1 lemon or lime
> turn the broiler on high
> after washing the potatoes, quarter them, lay them on a sheet pan, and put them under the broiler (second rung from the top) for about 10 minutes; they should be golden and tender when you take them out of the oven; leave them on the pan until they have cooled
> to boil the eggs, put enough water into the pot to just submerge all the eggs; bring the water to a boil then turn it down to medium before lowering in the 12 eggs; put the lid on the pot and set the timer for 9 minutes; cool in cold water, peel, and dice the eggs up fairly small
> add the chopped eggs, scallions, capers, dijon, diced pickles, red onion, parsley or cilantro, dill, and lemon juice to the bowl; stir together
> stir in the potatoes to coat